CHICKEN SOUR CREAM ENCHILADAS: I cannot take credit for this recipe, nor can my family. This particular recipe for Chicken Sour Cream Enchiladas came from a recipe book created by the women of our church for a fundraiser. This recipe was contributed by two ladies of our church: Jane Reynolds and Jean Montgomery. I really have to thank them, because I am a huge fan of Mexican food.
2 cans cream of chicken soup
1 can chopped green chilies
1 bunch green onions
1 pint sour cream
1/4 pound grated sharp cheddar cheese
1 package of 12 flour tortillas
2 skinless chicken breasts
The first step is to cook the chicken breasts and cut them up. Do not bread them. I would recommend either broiling or grilling them. Once the chicken has been cooked, put the oven on 350. Chop up the green onions. Once all the prep work for the ingredients is done, mix together the soup, chilies, onions, sour cream, and chicken. Cook on the stovetop until the mixture is thoroughly heated. Fill each tortilla with about 2 tablespoons of mixture and roll them up. Place them side by side in a 9 x 13 cake pan. Then pour the remaining mixture on top. Sprinkle the grated cheese over the top and bake at 350 for 30 minutes.
The recipe does not state this, but I would personally recommend 7″ flour tortillas since they will fit within the 9″ measurement of the pan. This will also give a fair amount of mixture inside each enchilada when using 2 tablespoons.