#57 Sour Cream Chicken Enchiladas
Make a pan of these on Sunday night and you'll be the lunch-envy of the office all week
Ingredients
Taste: 5/5 Fantastic. I like them with some shredded lettuce and a little guacamole. They were really difficult to get out of the pan in one piece, though.
Brit-rating: "They're very hot."
Leftoverability: 5/5 These are not only good but freeze well.
Serve to guests: Yes.
Make again: Probably more than I should.
Ingredients
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 tablespoon margarine
- 1 onion, chopped
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken breast
- 1 (4 ounce) can chopped green chile peppers, drained
- 8 (8 inch) corn tortillas
- 1 cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl mix the soup and sour cream; set aside.
- Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
- Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Taste: 5/5 Fantastic. I like them with some shredded lettuce and a little guacamole. They were really difficult to get out of the pan in one piece, though.
Brit-rating: "They're very hot."
Leftoverability: 5/5 These are not only good but freeze well.
Serve to guests: Yes.
Make again: Probably more than I should.
Greetings from Moldova!
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Excellent article!
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