Sour Cream Enchiladas Recipe
Summary
Ingredients
| Chicken breasts | 1 1/2 Pound | |
| Cream of chicken soup | 2 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Onion | 1 1/2 Teaspoon, minced | |
| Green chilies | 2 Can (10oz) | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Tortillas | 1 Dozen, prepared | |
| Shredded sharp Cheddar cheese | 1 Cup (16 tbs) |
Directions
Preheat oven to 350°.
Boil chicken in water until tender.
Remove skin; cut into bite-sized strips.
Heat together soup, sour cream, onion and chilies for about 5 minutes.
Meanwhile, heat oil in skillet.
Soften tortillas in oil and drain on paper towels.
Top each softened tortilla with chicken pieces and 2 tablespoons soup mix.
Roll up.
Boil chicken in water until tender.
Remove skin; cut into bite-sized strips.
Heat together soup, sour cream, onion and chilies for about 5 minutes.
Meanwhile, heat oil in skillet.
Soften tortillas in oil and drain on paper towels.
Top each softened tortilla with chicken pieces and 2 tablespoons soup mix.
Roll up.
Comments
Comments: 1 |
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kprice says :
The directions are incomplete. No mention of what to do with the cheese. Nothing about what to do after you've rolled up the tortillas. Nothing about how long to cook. I put a thin layer of the soup mix in the bottom of my baking dish and, since I've got a bunch of the soup mix left over I'm going to spoon some on top then sprinkle with the cheese (I also put a small amount of cheese into each tortilla after spooning in the soup mix) before putting it into the oven. Hopefully it works out.
Posted on: 28 February 2012 - 7:09pm
Chef
