I’ve never been a big enchilada fan due to the red sauce used in a traditional enchilada recipe. Grandma Deb said she had tried a sour cream enchilada and really like it so I searched to find a recipe. I don’t know where Tim found this recipe but we’ve made it so many times over the last few months. We even thought about making the sour cream sauce and using it as a dip for tortilla chips.
Sour Cream and Green Chili Chicken Enchiladas
Print the recipe here.
Ingredients
- 2 cans of cream of chicken soup (10.25 oz each can)
- 8 oz sour cream
- 3.5 oz green chili
- 2 chicken breasts
- 1 dz. corn tortillas
- 1/2 cup shredded cheese
- green onions, sliced
- black olives, sliced
- water
- frying oil
Directions
- Place chicken and enough water to cover chicken in a medium saucepan.
- Bring to a boil. Cook until chicken is white and juices run clear.
- Remove chicken to a plate and let cool.
- In a frying pan, put enough oil to cover the bottom about a 1/4 of inch thick.
- Briefly fry each corn tortilla until softened. Drain on paper towels and let cool.
- Shred chicken while tortillas are cooling.
- In another medium saucepan, mix together cream of chicken soup, sour cream, and green chili. Cook over medium heat until warm.
- Dip each tortilla in the cream sauce. Use 6 tortillas to cover the bottom of a baking pan.
- Top with half of the cheese, half of the green onions, half of the chicken and half of the cream sauce.
- Dip the remaining 6 tortillas in cream sauce to create the top layer. Top with remaining cheese, green onions, chicken, and cream sauce.
- Place baking pan in oven to melt the cheese and warm all the ingredients.
- Sprinkle with black olives minutes before serving.
This post appears at Menu Plan Monday, and Mouthwatering Monday.
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Hi There,
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Nina