Sour Cream Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I found this recipe in the weekly issue of American Profile. I couldn't find a recipe like this here on Recipe Zaar. A lot of similar ones and I have one in my cookbooks, but I wanted to add this one. The directions call for reduced fat or light but of course I didn't do that(cause we just don't do that in our house). I would put more in each tortilla as there was too much remaining sauce. Also didn't add the jalapeno peppers in recipe for my 6 year old. My husband and just add them to top of enchilada before eating. I also cut back on the fresh cilantro. :) I also added a bit more chicken. I buy the pre packaged chicken in the lunch meat isle. Ingredients:
2 tablespoons olive oil |
1 tablespoon butter |
1 medium white onion, finely chopped |
2 -3 jalapeno peppers, seeded and finely chopped |
3 garlic cloves, minced |
1 (4 ounce) can chopped mild green chilies |
1 bunch cilantro leaf, chopped |
3 (10 ounce) cans reduced-fat cream of chicken soup |
1 (16 ounce) container light sour cream |
3 cups shredded cooked chicken |
1/2 teaspoon salt |
fresh coarse ground black pepper |
10 (7 inch) flour tortillas |
2 cups shredded cheddar cheese |
Directions:
1. Preheat oven to 350°F Coat a 13-by-9-inch glass baking pan with cooking spray.
2. Heat oil and butter in a large skillet over medium heat. Add onion, jalapenos, garlic, chilies, cilantro, soup and sour cream. Cook 10 minutes, or until thoroughly heated. Stir in chicken; season with salt and pepper.
3. Arrange tortillas on a work surface. Spoon about 1/3 cup sauce onto each tortilla, roll up and place seam side down crosswise in pan. Pour remaining sauce evenly over top and sprinkle evenly with cheese.
4. Bake 30 to 35 minutes, until cheese has melted and the sauce is bubbly. Let stand 10 minutes.
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