Ingredients
Sour Cream Chicken Enchiladas
2-3 skinless chicken breasts cooked and shredded ( Now I usually cook a
little more, I like allot of chicken. You can also save the leftover chicken
for salads or other meals. I also fry them in a pan with a little olive oil
so they wont stick, and season them with salt , pepper, garlic powder, and
onion powder, for flavor)
2 cans cream of chicken soup
16oz sour cream
1 can diced green chilies
1 tsp. Chili powder
1tsp. Cumin
1 tsp. Cayenne pepper
2-3 cups shredded cheese
Instructions
1 package of flour tortillas( I buy burrito size)
Mix first 7 ingredients together to make the filling. Spoon a small amount
of mixture into tortilla sprinkle with cheese and roll up. (Don’t fill
tortillas with too much- you want filling left to spoon on the top of the
casserole!) place the rolled tortillas in the backing dish ( I use my glass
cake pan, but any shallow casserole dish would do, just make sure you have
enough room, I end up really cramming mine in there) When finished rolling
tortillas spoon remaining mixture on top of enchiladas and sprinkle with
cheese. Bake at 375 degrees for about 25 minutes or until bubbly and cheese
has melted.
Serve with beans or rice.
*Note* All these ingredients can be exchanged for low fat cheese and soup,
And whole grain tortillas, and still tastes just as good!
