164315 melinda sour cream enchiladas Recipes

cream of chicken soup, sour cream, chopped green chilies, flour tortillas, shredded cheddar cheese, chopped cooked chicken

lean ground beef, onion, chopped, green bell pepper, chopped, garlic cloves, minced, whole kernel corn, drained, ranch style beans, drained, fat-free cream of mushroom soup, undiluted, rotel tomatoes, drained, taco seasoning mix, corn tortillas, halved, fat free sour cream, reduced-fat mexican cheese blend, chopped fresh cilantro

onion, chopped, olive oil, cooked chicken, chopped, light sour cream, divided, monterey jack cheese, shredded and divided, flour tortillas, diced green chilies, divided, low-fat milk, all-purpose flour

creamed shortening, sugar, eggs, baking soda, sour cream, all-purpose flour, salt, cream of tartar, mace

onion, chopped, olive oil, chopped cooked chicken, carton sour cream, divided, shredded monterey jack cheese, divided, flour tortillas, diced green chiles, divided, milk, all-purpose flour

corn tortillas, corn oil, mexican blend cheese, whole chicken, cooked, coarse black pepper, ranch dressing mix (hidden valley), tomatoes and green chilies, green enchilada sauce, green chilies, diced, sour cream, cream of chicken soup

vegetable oil, yellow onion, green enchilada sauce, soft corn tortillas (each cut into 4 strips), chicken breasts (cooked boneless skinless ), monterey jack cheese, low-fat sour cream

light sour cream, black beans, drained and rinsed, chicken, cooked and chopped, light cheddar cheese, shredded, salsa, divided, parsley or 1 tsp cilantro, cumin, whole wheat tortillas , 6 inch size, lettuce, shredded (optional), tomato, chopped (optional), light sour cream (optional), salsa (optional)

cream of chicken soup, diced green chilies, drained, skim milk, ground cumin, light sour cream, cubed chicken, cubed, light cream cheese, softened, onion, chopped, flour tortillas, monterey jack cheese, shredded

cream of chicken soup, sour cream, rotel tomatoes & chilies, valley fresh chicken, drained, mild cheddar cheese, shredded, monterey jack cheese, shredded

old el paso peeled chopped green chilies, onion, soy sauce, salt, mushroom (i used canned), flour tortillas, canned cream of mushroom soup, sour cream, shredded cheddar cheese, lite firm tofu

chicken, cream of chicken soup, sour cream, green chilies, corn tortillas, cheese

roast beef, onion, diced, cheddar cheese, grated, divided use, monterey jack pepper cheese, grated, divided use, corn tortillas, sour cream, diced green chilies, oil, for frying

sour cream, green chili salsa, divided, corn tortillas, cooked chicken, shredded (i use canned ), shredded mexican blend cheese, divided, canola oil, for frying

chicken, cooked and shredded, monterey jack cheese, grated, onion, diced, green chilies, chopped (anaheim chiles work nice), green tomatoes, diced, garlic clove, salt & pepper, sour cream, corn tortillas

sour cream coffee cake, butter, white sugar, eggs, flour, baking soda, baking powder, salt, sour cream, cinamon, brown sugar

sour cream potato soup, bacon, diced, onion, diced, stalks celery, diced, all-purpose flour, salt and pepper, water, chicken broth, potatoes, sour cream, cook the bacon pieces in a heavy soup pot until they start to brown ., add onion and celery and cook until just soft. sprinkle in the flour, cook for 3 minutes. add water and broth. add potatoes and slowly bring to a boil. reduce heat and simmer until potatoes are soft, about 30 to 40 minutes., in a separate bowl, ladle in 2 cups of the soup broth. whisk the sour, cream into broth until well blended. whisk the mixture back into the, soup. heat for 3 minutes. adjust seasonings., serve warm. sprinkle parsley atop each serving.