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    Sarah's Sour Cream Chicken Enchiladas


    Source of Recipe


    justmecookin.com

    List of Ingredients




    2 cups cooked chicken, white meat
    3 cans cream of chicken soup
    1 pint sour cream
    2 cans mild green chili peppers, chopped, drained
    1/2 lb. grated sharp cheddar cheese
    2 packages frozen corn tortillas

    Recipe



    Thaw tortillas. Mix soup, sour cream, peppers and chicken together and set aside. Fry tortillas lightly in hot oil (about 10 seconds on each side) drain well. Spoon cream mixture into tortilla, sprinkle with cheese and roll. Place seam side down. In a long baking dish 9 x 13. Makes 16 enchiladas. Pour remaining sauce over all and sprinkle with remaining cheese. Bake at 350 to 375 degrees until cheese melts about 30 to 40 minutes.

    Note: This will freeze for a month or so if wrapped well with saran wrap and then foil. Hope you enjoy have received a lot of compliments on this and it isn't hard to make.

 

 

 

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