| This recipe is liked by 4 person(s). |
Sour cream chicken enchiladas
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 lb | chicken, cubed |
| 1/2 | onion, finely chopped |
| 1 tsp | garlic powder |
| 1c | sour cream |
| 2 cans | Rotel, drained |
| 1/2 c | chicken stock |
| 1/4 c | flour mixed w water for thickening sauce If needed |
| 8 or 9 soft taco size tortillas | |
| 2 c | cheddar cheese |
| 2 c | mozzarella cheese |
Thaw chicken cut into cubes. Sauté in pan with onions about 5 minutes. When chicken is almost done add garlic. Stir together. Set aside
In medium saucepan combine sour cream and rotel. Mix well. Add chicken broth. Then stir in flour mix if needed to thicken. Add more flour if needed to thicken to your desired consistency. Let simmer 10-15 minutes, stir occasionally.
Grease a 13x9 pan. Now add your chicken mix to the tortillas and add rotel from the 2nd can and add some cheddar cheese then roll up tortillas. Put into greased pan an continue same thing til pan is filled. Now pour sour cream mix over top of tortillas. Top with mozzarella cheese. Bake in 350 degree oven for 25 to 30 minutes til bubbly. Let stand 5 to 10 minutes then serve.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe