Email to Laura Beck      

Sour Cream Enchiladas

Recipe Introduction


Fall Potluck 2000





List of Ingredients



• 1 pkg. chicken
  
• 1 pkg. 24 tortillas
  
• 1 can cream of chicken soup
  
• 8 oz. sour cream
  
• 1 sm. can diced jalapenos
  
• 1 sm. onion (optional)
  
• 12 oz. pkg. monterrey cheese (or other of choice)
  
• Oil
  






Instructions



1. Boil the chicken, cool & shred.
   
   
2. Pour soup in pan & add juice from boiled chicken.
   
   
3. Put in the sour cream & dice jalapenos with juice.
   
   
4. Cook on low until smooth & creamy.
   
   
5. Dice onion & mix with the cheese, set aside.
   
   
6. Put about 1 inch of oil in pan & dip tortillas in & out of oil (do not fry) and then dip in sauce mixture.
   
   
7. Place tortillas on a plate & stuff with chicken, onion & cheese.
   
   
8. Roll the tortillas & place in a casserole dish.
   
   
9. After pan is filled, pour excess sauce over enchiladas & sprinkle with cheese.
   
   
10. Bake in oven at 425 degrees for 30 minutes, checking occasionally.
    
    
11. Serve hot.
    
    






Final Comments


Contributed by Cynthia Martinez-Newell
Parent Teacher Resources