Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas is an moderately easy dinner. Made with 1 doz. white corn tortillas*, 2 (10 3/4 oz.) cans cream of chicken soup, 1 (4 oz.) can green chiles, chopped very fine, monterrey jack cheese, grated and 1 c. sour cream, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Mix soup, green chiles, sour cream and heat until smooth. Set aside.
Mix chicken, salt, garlic powder, cumin, 2 cups grated Monterrey Jack cheese and onion.
Set aside.
Put a small amount of sauce in the bottom of a 9 x 13 x 2-inch pan or shallow baking dish.
Put a spoonful of filling on each tortillas and top with 1 tablespoon of sauce.
Roll up tortillas and arrange in dish. Cover with remaining sauce and a layer of grated cheese.
π· Perfect Pairings
Complete your meal with these
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