Wednesday, April 28, 2010

Sour Cream and Chicken Enchiladas

Cinco de Mayo is coming up and we need to be ready with some delicious eats! If you don't feel like tacos or taco salad then try this recipe. These are so stinkin yummy. I pefer them over the traditional red enchilada sauce but if you love that flavor you could easily pour that on top of everything before baking.

8-10 flour or corn tortillas (depending on what size you have)
3 cups cooked diced chicken
16 oz containers sour cream
2 cups homemade cream of chicken soup or 1 can from the store (these have msg)
2 cans diced green chiles
2 tablespoons finely minced onion
1/2 teaspoon cumin
1 clove garlic, minced or pressed
2 cups shredded cheese (I used 2% cheddar)
sliced black olives (optional)

Green Onions
Fresh Avocado
Two Minute Salsa

In a large bowl combine sour cream, cheese and cream of chicken soup. Divide this mixture in half and set one aside.

To one half of the mixture add the chicken, green chiles, onion, cumin and black olives if desired. Make sure to mince the onion very fine.

Fill desired number of tortillas with filling mixture and place in a well sprayed pan.
Once all enchiladas are rolled and placed in the pan, top with the reserved sour cream mixture.

Bake for 45 minutes on 375 or until golden and bubbly on top.

Serve with your favorite toppings, homemade chips and salsa and enjoy!

1 comment:

Courtney said...

Looks so good! We will be eating out since that also is Mikayla's Birthday.