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 350F for 30 minutes, or until golden brown.

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