Just a few simple ingredients plus Grandma¡¯s secret family recipe make these Sour Cream Chicken Enchiladas perfect for a quick weeknight supper.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Ingredients
2 cups cooked and shredded chicken
1 can cream of chicken soup
1 (4 oz) can diced green chilis
1 medium onion, finely chopped
1 tsp garlic powder
1 tsp coarse Kosher salt
1/4 tsp black pepper
16 oz cheddar cheese blend, grated (I like a mixture of cheddar and monterey jack), divided
18 corn tortillas
1 pint Shamrock Farms Organic sour cream, divided
Instructions
Preheat oven to 375¡ã F and spray a 9x13 baking pan with non-stick cooking spray.
In a large bowl, mix together shredded chicken, cream of chicken soup, diced green chilies, onion, garlic, salt, and pepper. Mix in half of the cheese.
Place 6 tortillas evenly over bottom of baking pan. Add?half of the chicken mixture, 1/3 of the sour cream and?top with 1/3 of the remaining cheese. Then add another layer of tortillas, remaining chicken mixture, another 1/3 of sour cream and 1/3 remaining cheese. Add one final layer of tortillas and top with remain cheese.
Bake at 375¡ã F for 35 - 45 minutes or until hot and bubbly. Add the remaining sour cream to the top for the last ten minutes of baking. Serves 8.
