Tuesday, March 18, 2014

Sour Cream Chicken Enchiladas

We recently had dinner at our old friends Steve and Kathy's house (to clarify... they are not old... we have been friends a long time, lol!)  We had a wonderful time catching up with them and another couple dear to our hearts. Kathy served us these delicious sour cream chicken enchiladas she made from a recipe from one of our church cookbooks and she gives credit to Sheila Gorrie who submitted the recipe. Even though I have posted my recipe for chicken enchiladas, I wanted to post this one also because they were so yummy, I know I am going to want to make them again. These use a red enchilada sauce instead of the green chili enchilada sauce in my recipe and because of the sour cream in the recipe it gave it a nice creamy texture. Give them a try... I know you will love them!

Sour Cream Chicken Enchiladas
6 flour tortillas
8 oz. sour cream
2 c shredded cheddar cheese
1 1/2 pounds chicken breast, cooked and shredded
1 small can red enchilada sauce (I used mild)
l can cream of chicken soup 

Directions : Combine soup and sour cream; add chicken and 1 cup of cheese.  Fill each tortilla with mixture and roll up.  Place seam side down in 9 x 13 inch pan.  Pour extra chicken mixture and enchilada sauce over the top.  Sprinkle with remaining cheese.  Bake 1/2 hour at 350 degrees.

Cooks Notes - Next time, I think I'm going to try buying a larger can of enchilada sauce and coating the bottom of pan with it also.  (I sprayed it with olive oil spray, but the bottom layer of tortilla still stuck anyway...)

Thanks Kath, for not only hosting a lovely evening in your home, but for sharing this delicious recipe with us too!


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