Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas is an moderately easy dinner. Made with 3 1/2 c. sour cream, 3 (5 oz.) cans chicken (about 2 c.), 2 (4 oz.) cans mushroom stems and pieces, drained, 1 (4 oz.) can green chilies, drained and 1/3 c. onion flakes, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
In 13 x 9-inch baking pan, spread 1 cup sour cream.
In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients.
Cook over low heat, stirring occasionally, until heated.
In 8-inch skillet over medium heat in 1/2-inch hot oil, fry 1 tortilla a few seconds on each side until soft.
Along center of tortilla, spread 1/4 cup chicken mixture; fold and place seam side down, in sour cream pan.
Repeat. Preheat oven to 450Β°.
Spread enchiladas with remaining sour cream, then top with cheese.
Bake 8 minutes, until cheese is melted.
π· Perfect Pairings
Complete your meal with these
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