Sour Cream Enchiladas
One of our family traditions in May is to celebrate Cinco de Mayo. We love Mexican food and it's a great excuse to make a lot of it! We try to invite another family over to share our meal with us. This recipe is one of our favorite Mexican meals, although it's probably not very authentic. This recipe can feed a lot and it's also a great recipe to freeze if you have more than your family can eat. For a healtheir version, try substituting plain greek yogurt for the sour cream.
Yield: 24 enchiladasPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | boneless, skinless chicken breast |
| 2 (15 1/2-ounce) cans | Campbell's Cream of Chicken Soup |
| 1 can | diced green chili |
| 1 cup | sour cream |
| 1 1/2 cups | shredded Monterey Jack-Colby cheese |
| 24 | flour tortilla |
Directions:
Cook chicken, shred it, and set it aside. Preheat oven to 350 degrees. In a large bowl mix the cream of chicken soup, green chilies, sour cream, and 1 cup of the cheese. Add the shredded chicken and mix. Place 2 Tablespoons of the chicken mixture inside one flour tortilla. Roll the tortilla and place inside a greased baking dish. Continue placing the mixture inside the tortillas and rolling them until you've used all the tortillas. If there is any mixture left, spread it over top of the tortillas. Put the remaining 1/2 cup of cheese on top of the tortillas. You can also add green onions or black olives on top as garnishes. Bake the enchiladas at 350 for 25-30 minutes or until they are hot all the way through. If you decide to freeze some of them, freeze them before baking. Add another 10-15 minutes on the bake time for frozen enchiladas.
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Cristina Duke
Monthly Newsletter Contributor since 2014
Email the author! cristina@dvo.com
