Tuesday, April 26, 2011

Sour Cream Chicken Enchiladas

This recipe comes from Ashley Mwale. Ashley says, "These are UHH-MAZINGLY Yummy!!!! It's so easy to throw together! And it's very inexpensive!"

  • 3 boneless skinless chicken breasts cooked and shredded
  • 1 white onion chopped
  • Minced garlic to taste
  • Paprika to taste
  • Salt and pepper to taste
  • Garlic powder to taste
  • 1-2 cups chicken stock
  • 1 (16 oz) sour cream
  • 10 flour tortillas/ or you can use corn.
  • Butter
  • 1 can green chilies
  • 2 cups of shredded mixed blend cheese
  • Preheat oven to 375
  • Brown onions, garlic and butter, paprika, salt and pepper to taste-add shredded chicken and mix.
  • In a separate skillet whisk sour cream, green chilies and 1-2 cups of chicken stock (depending on how thick or thin you want your sauce, you can add flour to thicken as well) add garlic powder, salt and pepper to taste.
  • Take out 1 cup of the sour cream sauce and set aside.
  • Add chicken mixture to the sour cream sauce.
  • Spray a 13x9 pan with nonstick spray.
  • Fill tortillas with the sour cream/chicken mixture, fold them seam side down. (pan should fit 10) Once all tortilla are filled pour the remaining sour cream sauce over the enchiladas and top with the shredded cheese. Bake for 20-25 minutes.
  • Serve with refried beans and Mexican rice! Enjoy!

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