Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas is an moderately easy dinner. Made with 1 chicken (whole or part), 2 can cream of chicken soup, 1 can diced green chilies, 16 oz. sour cream and 1/2 c. diced onion, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Boil chicken, reserve broth.
Cool and remove chicken from bone.
Chop into small pieces.
Refrigerate broth until grease hardens.
Lift off and discard; reserve remaining broth.
Mix soup, sour cream, picante sauce, green chilies, onions and 1 cup of broth.
Reserve 1 1/2 cup of this mixture.
To remaining mixture, add diced chicken and 1 cup of grated cheese.
Spoon about 2 Tbsp. of mixture onto each tortilla.
Roll and place in greased baking dish with rolled edge on bottom.
When dish is filled (9 x 13) spread reserved mixture over the top, cover and cook @ 350 degrees for approximately 40 minutes.
Uncover and sprinkle the remainder of the cheese over the top.
Return to oven until melted, about 5 minutes.
π· Perfect Pairings
Complete your meal with these
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