Sunday, November 28, 2010

Sour Cream Chicken Enchiladas

Mmmmmmm...these enchiladas put together and cook in a snap! They are so good, pair them with black beans or refried beans and all the toppings for Mexican food and it is a big dinner. This picture is terrible, but you get the idea. :)
12 flour tortillas
8 ounces cream cheese mixed with about 8-10 ounces of sour cream.**You can adjust this to what your family prefers. I add more of both cream cheese and sour cream**
8 cups cooked and shredded chicken
1 can green chiles**I use 2**
Mix all together and spread on tortillas.  Combine 2 cans cream of chicken soup and 1 can chicken broth and mix well. Pour 1/2 half of this mixture on the bottom of a greased 9 by 13 or larger pan. Place the rolled enchiladas in the pan and top with the rest of the cream coup mixture and cheese.  Bake for 40 min at 350 degrees.  Top with cheese, black olives, shredded lettuce, green onions and tomatoes...whatever you eat on yours!  Enjoy~

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