Tuesday, January 8, 2008

Sour Cream Chicken Enchiladas

I know most people have a recipe for this, but these are exceptional. The recipe is from another sister-in-law, of course and they are fantastic. Definitely not low fat!

Sour Cream Chicken Enchiladas
3-4 chicken breasts (shredded)
8-12 tortillas (burrito size)
1 1/2 cans cream chicken soup
2 cups sour cream (16 oz)
4 oz. can green chilies (blended in a blender or food processor-goes over better with the kids)
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
3/4 cup chopped onion (I don't use this!)
1 1/2 cups grated cheddar cheese
I think the chicken is best if you cook in a crock pot with a 1-1 1/2 cups water for 3 hours on high. It's tender and yummy and shreds so easily. I put it in frozen! Mix all ingredients together in a bowl. Place large spoonful on warm tortillas and wrap. Place in 9x13. In separate small bowl make sauce for top:
1/2 cup sour cream
1/2 cup milk
1/2 can cream of chicken soup
Spread sauce on top and sprinkle with cheese. It's also yummy if you add sliced olives on top of the cheese. Bake at 400 degrees for 40 minutes until bubbly.

1 comment :

Jackson Family said...

I love this blog! If I'm ever wondering what to cook, I know where I can go! Thanks Kim!