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Chicken Enchiladas with Sour Cream Sauce

Source of Recipe

Heidi Garrard - mom of Graden Garrard - Kindergarten - Endsley and Maya Garrard - 3rd - Irick and Jacob Garrard - 4th - Rodriguez


Recipe Introduction

Different enchilada dish that is so creamy and yummy.

List of Ingredients

12-oz chicken breasts
12 corn tortillas
1 pkg taco seasoning
3 Tbsp vegatable oil
12 to 16-oz shredded cheddar cheese
6-oz heavy whipping cream
16-oz sour cream
1 small can diced green chiles
2 Tbsp chicken base





Recipe

Dice chicken and saute until fully cooked. Add taco seasoning and simmer for 10 minutes or so. Prepare sour cream sauce by adding chicken base to one cup water. Heat to boil and add heavy whipping cream, sour cream and can of diced green chiles. Simmer to the side stirring frequently on low heat. Preheat oven to 350 degrees. Coat a cake pan with 2 tablespoons vegatable oil. Add 1 tablespoon vegatable oil to 1 cup of water in a bowl to dip tortillas in. Dip each tortilla in water veg oil mix to soften for rolling. DO NOT soak just quick dip. Fill tortilla with chicken about 1-oz each, sprinkle with cheddar cheese and roll. Place in cake pan side by side. Top with sour cream sauce and remaining cheddar cheese. Bake for approximately 30 minutes.