Dinner last Friday was great with special friends and their 3 precious children. Served my Sour Cream Chicken Enchiladas so I am linking up with Lisa here for Tempt My Tummy Tuesday and sharing the recipe. It most always is a hit - if I can be so brazen : )
Sour Cream Chicken Enchiladas
Filling:
1 cup grated cheddar cheese (I use more)
1 cup diced cooked chicken (I use more)
1/2 cup chopped onions
1 dozen corn tortillas
Sauce:
1 cup sour cream
2 cans cream of chicken or mushroom soup
1 can diced green chilies
1/2 teaspoon salt
Combine soups, sour cream, chilies and salt. Combine filling ingredients. Dip tortillas in hot oil for a couple of seconds to soften. Place a spoon of chicken and spoon full of sauce in each tortilla and roll up and place in 13 inch casserole. Cover with remaining sauce. Bake at 350* for 30 minutes.
1 comment:
This looks great and easy. With 4 little ones, I have to try it!
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