Sour Cream Chicken Enchilada
- 1 chicken, boiled tender and deboned
- 2 cans mild green chilies, chopped
- 10 to 12 flour tortillas
- 1 medium onion, chopped
- 1 tsp. salt
- 1 tsp. cumin
- 4 Tbsp. cooking oil
- chicken broth (enough to make chicken mixture moist)
- 1 can cream of chicken soup
- 8 to 10 oz. Monterey Jack cheese, grated
- 1 c. sour cream
- picante sauce
- Saute onions in oil. Add chicken broth and chicken. Add salt and cumin; heat until hot. Make sauce of cream of chicken soup, sour cream and a small amount of picante sauce. Heat until hot. Take chicken mixture (about 2 tablespoons) and roll up in tortillas; place in a buttered baking dish. Pour sauce over them and sprinkle cheese over top. Make a strip of picante sauce on top. Cover and bake at 300u0b0 until bubbling (about 30 minutes).
chicken, green chilies, flour tortillas, onion, salt, cumin, cooking oil, chicken broth, cream of chicken soup, cheese, sour cream, picante sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=868118 (may not work)