Sour Cream Enchiladas Recipe
Summary
Ingredients
1 1/2 lb. chicken breasts
2 cup cream of chicken soup
1 cup sour cream
1 1/2 tsp. minced onion
2 (4 oz. each) cans mild green chilies
1/2 cup cooking oil
1 doz. prepared tortillas
1 cup shredded sharp Cheddar cheese
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 |
Add a Comment
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
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