Sour Cream & Green Chili Chicken Enchiladas
1. In a saucepan, combine:
Four 10-1/4 oz. cans of cream of chicken soup
16 oz. container of sour cream
7 oz. container of Baca's(R) green chilI (hot -- according to taste)
2. Mix together until heated through.
3. Meanwhile, bring to a boil in a medium saucepan:
3 chicken breasts
water to cover
4. Cook until chicken is white and juices run clear.
5. Cool chicken and shred.
6. In a frying pan, heat:
1 - 2 Tbsp oil
7. Briefly fry in hot oil until softened:
2 dozen corn tortillas
8. Drain tortillas on paper towels and let cool.
9. Dip each tortilla into sauce and place in the bottom of a baking pan.
10. When bottom of pan is covered, cover the tortillas with:
1/2 cup shredded cheddar cheese
chopped green onions
11. Top with 1/3 of the cooked chicken and 1/3 of the sour cream sauce.
12. Make another layer of tortillas, cheese, onions, chicken, and top with another layer of sauce.
13. Continue layering ingredients, ending with a layer of cheese and chopped onions.
14. Minutes before serving, sprinkle with: sliced black olives
Cook's Note: I rolled my enchiladas - I think they're better that way. (Be sure to add some salt, pepper and a little chili powder for seasoning)
Submitted by Jammie
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