Sour Cream Enchilada's
Great to make and freeze! Works well when bringing dinner to someone who just had a baby or whatever!"I've been looking for a good Sour Cream Chicken Enchilada Recipe since my husband loves them and orders them every time we eat out at Mexican Restaurants. The only thing I modified: I left out the 2 tsp of chili powder. These were easy and delicious -- I will definitely be making again." - webtexan
Yield: 6 Ready in 1 hours
28 people trying soon
Verified by stevemur
|4 tbspmargarine; or butter|
|1/2 onions; diced, and/or 1 green pepper|
|2 cupschicken broth|
|1 tspchicken bouillon|
|8 ozsour cream; room temp|
|3 cupschicken; cooked slivered|
|2 tspchili powder|
|1 cupmexican/taco cheese; shredded|
|1 1/2 cupsswiss cheese; shredded|
|1 cangreen chilies; chopped (optional)|
|10 flour tortillas; (up to 12)|
Sour Cream Enchilada's Preparation
Pre heat oven to 350. In skillet melt margarine and saute onion and/or green pepper, add flour and mix. Add chicken broth and chicken bouillon and heat until mixture thickens. Remove from heat and add sour cream.
In medium size bowl mix chicken, mexican/taco cheese, chili powder, chopped chilies, and 1 cup sauce mixture and mix together. Place some chicken mixture in tortilla. Roll together and place fold side down in a lightly greased pan. (you can place some of sauce mixture in pan before placing enchilada's in pan for softer enchilada's) Pour remaining sauce over all enchilada's. Sprinkle swiss cheese over top. Bake uncovered for 25-30 min.
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