This weekend I made sour cream chicken enchiladas and let me tell ya, they are yummy! And they're perfect, if you're like me and serve a lot of leftovers at your house. My mother-in-law makes them and I found the recipe for them in my trusty "Food Glorious Food" cookbook. It was given to me by my Grandy several Christmases ago and includes a lot of my childhood favorites. This is a recipe from Kim Slough, a family friend.
Recipe:
2 whole chicken breasts (boiled & chopped)
2 10.5 oz. cans cream of chicken soup
1 pt. sour cream
1 4oz. can chopped green chiles (save some for garnish; you can also include black olives)
cooking oil (If you want to use them to soften up your tortillas. I normally don't do this because it takes a while and I always burn my fingers.)
1 dozen corn tortillas
3/4 cup chopped onion
3 cups grated cheddar cheese and Monterey Jack cheese
Mix chicken, soup, sour cream, and chiles together. Spread a thin layer of creamed mixture over bottom of a 9x12 inch pan. Spread equal amounts of creamed mixture in tortillas and sprinkle with onion and cheese (Save some of the creamed mixture for the top). Roll up tortilla and place seam side down in pan. (My MIL tears up her tortillas instead of rolling each one individually- makes for a fast fix!) Pour remaining mixture over top of tortillas and sprinkle with cheese.
Bake at 350 for 25-30 minutes. Garnish with green chiles (and or black olives, which I don't use).
I like to serve this with Lime Tostitos!
Subscribe to:
Post Comments (Atom)
Posts
3 comments:
Yum! I will have to try these. They sound delicious! Have you ever made them with flour tortillas? Just wondering...
I haven't, but I'm sure they'd be just as great. Let me know if you try it! I've done a beef enchilada casserole with flour tortillas.
My MIL makes it look sort of like a lasagna with the tortillas, creamy mix, then cheese and repeat. It's super easy that way and it looks nice when you cut it. I think I'm going to do it that way next time.
Post a Comment