Sour Cream Chicken Enchiladas Recipe
Father's Day Recipes
| Sour Cream Chicken Enchiladas 1 Rotisserie chicken 2 Cups grated Monterey jack cheese, + � Cup reserved for top 1 Pint sour cream 1 Can cream of chicken soup 1 Small can green chilies, chopped 1 teaspoon cumin Salt and pepper to taste Bone and shred chicken; place in a large bowl, set aside. In another bowl, mix together all the other ingredients (except tortillas). Pour sour cream mixture over chicken and mix, reserving about 1 cup of the sour cream mixture. Set aside. Put a couple of dollops of the plain sour cream mixture at the bottom of a 9 x 13 baking dish. Heat tortillas on a skillet. Let cool a little. Holding tortilla in your left hand, put a couple of spoonfuls of the sour cream/chicken mixture down the center of the tortilla. Roll up and place in the baking dish. Repeat until all are done. Cover with remaining plain sour cream mixture and a little bit of grated cheese. Bake at 350�F for 30 minutes, or until golden brown. |