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Chicken & Sour Cream Enchilada




Source of Recipe


Internet


List of Ingredients




4 whole cooked chickens
3 lg tomatoes
2 lg green bell peppers
1 lg red bell pepper
1 brown onion
1 bunch cilantro
16 oz. cheddar cheese
24 oz. sour cream


2 tsp ground cumin
3 c salsa
3 sm cans diced chili's
2 lg can sliced olives
1 sm bag white rice
2 lg cans pinto beans
1 sm can black beans
30 7" flour tortillas



Recipe



PREPARE ENCHILADA FILLING
Pre-heat oven with two racks to 350 degrees. Dice tomatoes, bell peppers & onion, cut up cilantro and grate cheese. Shred and cube cooked chicken and place in mixing bowl. Mix in approximately ½ of each into chicken: tomatoes, bell peppers, onion, olives & cilantro. Add 1 cup grated cheese, 1 cup salsa, sour cream, cumin, 1 can each olives & diced chili's. (add hot sauce or red pepper for a spicier filling) Mix well.

STUFF ENCHILADAS
Place large spoon full of filling mixture into flour tortilla, roll and place seam down in 2 large greased casserole pans. Coat top of enchiladas with salsa, cover and place in oven for 40 minutes.

PREPARE RICE & BEANS
Bring four cups of water & 2 tbsp oil to a boil in saucepan. Stir in two cups white rice along with ½ cup each of tomatoes, onion, & peppers. Season with pepper. Return to boil, cover and reduce to simmer for 20 minutes or until water has evaporated.
Pour pinto beans, drained black beans, and 1 can diced chilis in a pot with low heat until warm.

FINISH ENCHILADAS
Remove enchiladas, cover with leftover cheese, tomatoes, bell peppers, chilis, onions, olives, & cilantro. Place uncovered in oven a few minutes until cheese has melted.