sour cream and cheese enchiladas. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce. These are the best Sour Cream Chicken Enchiladas. These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and.

They're cheesy, sour creamy enchiladas straight from an old church cookbook of my mama's. I added a little cayenne for some spice (I'm always doing that) and I loved the way they The filling is nice: the sour cream and cheese melt together to create a nice texture. Not too cheesy, not too creamy. You can cook sour cream and cheese enchiladas using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of sour cream and cheese enchiladas

It's 12 oz of can cream of mushroom.
Prepare 12 oz of can cream of chicken.
Prepare 4 oz of can of chopped green chillies.
It's 8 oz of tub of sour cream.
It's 1 small of onion finely chopped.
Prepare 14 of corn tortillas.
It's 1 lb of med or sharp cheddar grated.

Sour Cream Green Chile Chicken Enchiladas Recipes. The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple blend that still had flavor. With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner. Jump to the Chicken Enchiladas Recipe or watch our It's the sour cream that makes the sauce so creamy.

sour cream and cheese enchiladas step by step

In medium bowl mix cream of mushroom, cream of chicken, sour cream, green chilies and salt and pepper to taste.
Preheat oven to 350.
On stove put a quarter inch of corn oil in med frying pan and fry tortillas for only 2 seconds each side of 375°F oil.
in a large casserole dish spoon in several spoonfuls of the mixture on bottom and coat lightly.
in casserole dish place tortilla and spoon in about 4 tablespoons of mixture some cheese and a few minced onions and roll up tortilla pushing to the side repeat with each tortilla 10 across long ways and 4 on side.
sure you leave enough extra mixture 2 layer the top of rolled tortillas also with the left over onions and cheese.
Place in oven and bake for 45 minutes covered with aluminum foil.
After casserole is good and bubbly take off aluminum foil turn on broiler and broil until lightly golden brown (or use a torch).
let cool for 20 before serving and enjoy.

By adding the chicken to the warm. So I decided to make a homemade chicken enchiladas recipe that captured everything I love about this Mexican dish. When I think of enchiladas, three things come to mind: the sauce, the filling, and cheese. A crunchy coleslaw made with a sour cream dressing is a cooling accompaniment to this spicy sauced enchiladas. Roll up the enchiladas and arrange them in the prepared baking dish.