Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas is an moderately easy dinner. Made with 1 chicken, boiled, boned and cut into bite size pieces, 12 flour tortillas (in nwt - corn tortillas), 1 small onion, chopped, 1 small can green chilies, diced and 1 small can diced black olives, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Combine all ingredients.
Save enough to spread over top of casserole.
Fill each tortilla with mixture and roll.
Spread top with leftover mixture.
Bake at 350Β° for 45 minutes.
Makes twelve 10-inch enchiladas, or more if tortillas are smaller.
They freeze well, too.
π· Perfect Pairings
Complete your meal with these
/871741-5c0d0ac003ce4e6cb0493e8f9431fd0b.jpg)
/8226721-7a2d83baddc84cc6837c28164c116fc8.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment