20 Min. Sour Cream Chicken Enchiladas – a delicious recipe with chicken, cream of chicken soup, green chilies, sour cream, mexican cheese, green onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat tortillas in oil (corn or flour) and drain.
2
Place 1 T of mixture in the middle and roll up -- line them all up in a casserole and when done -- pour what's left over on top and cover with cheese.
3
Bake 350 for 20 minutes.
4
Top with salsa or any relish you like.
5
P.S. I make my own soup. I melt butter or margarine and add enough flour to make a thin paste and some salt and pepper. I cook this about 2 min while stirring with a whisk as it thickens.
6
Then I add 1 can of beef broth and some powdered chicken stock and when it gets to the consistency I want I add the 2 cans of chicken & the juice, sour cream (opt) and some chopped jalapenos. After rolling up the tortillas I bake- 5 min before done I top with mexican cheese and some chopped tops of green onion. We serve salsa on the side.
1026
kcal
Calories
19
g
Fat
156
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (4 ounce) cans canned chicken, 1 (8 ounce) can cream of chicken soup, 1 (3 ounce) can diced green chilies, 1 pint sour cream, and more.
Yes, 20 Min. Sour Cream Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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