Sour Cream Enchiladas
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A mexican take on sour cream enchiladas, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 can cream of mushroom soup
- Salt, pepper and garlic to taste
- 1 can cream of chicken soup
- 2 c. chopped, cooked chicken
- 2 c. grated cheddar cheese
- 1 c. chopped green onions
- 1 can chopped green chilies
- 1 c. sour cream
- Flour tortilla
Method
Combine soups, chicken, chilies, sour cream, salt, pepper, and garlic.
Simmer for a few minutes.
Place a small amount on a limp flour tortilla.
Sprinkle with a few green onions and cheese.
Roll tortilla and place in baking dish.
Repeat with desired number of tortillas.
Pour remaining sauce over tortillas. Sprinkle remaining cheese and onions on top. Bake at 350° until bubbly (about 30 minutes).
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