Famous Sour Cream Chicken Enchiladas

Name: Famous Sour Cream Chicken Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 14-16 enchiladas, 6 serving(s)
Ingredients: 3/4 lb boneless chicken breast; 15 flour tortillas; 1 (8 ounce) can cream of chicken soup; 8 ounces sour cream; 1/2 cup milk; 2 cups monterey jack cheese (grated); 1 tablespoon olive oil; 1 tablespoon garlic salt; 1 tablespoon black pepper

Submitted by loriTX3

"easy, tex-mex enchiladas. I bring lunches to my clients offices and events...I recieve many requests for this one, as well as recipe requests! AND IT IS SOO EASY!"

Download

Ready In:: 1hr
Ingredients:: 9
Yields:: 14-16 enchiladas
Serves:: 6

ingredients

³⁄₄ lb boneless chicken breast
15 flour tortillas
1 (8 ounce) can cream of chicken soup
8 ounces sour cream
¹⁄₂ cup milk
2 cups monterey jack cheese (grated)
1 tablespoon olive oil
1 tablespoon garlic salt
1 tablespoon black pepper

directions

poach chicken by boiling in water on stove-top.
when chicken is cool, shredd it with fork and knife or your hands and remove any fatty or veiny bits.
in bowl, toss chicken, olive oil, garlic salt and pepper -- set aside.
Sauce:.
in med sauce pan, heat soup, milk and sour cream whisk until smooth and just heated through, remove from heat.
add 3/4 c of the sour cream sauce to chicken bowl and mix -- this is your filling.
spray large pyrex or foil pan w/ Pam (i usually use 15x11).
spoon and spread just enough sauce to thinly cover bottom of dish.
Roll Enchiladas:.
microwave 4 tortillas at a time between damp paper towels about 20 sec to soften.
roll your enchiladas by placing 2-3 tbs of chiken filling in each tortilla and roll it up.
spoon sauce over the rolled echiladas and top with the cheese.
bake at 350 for 20-30 minutes, until cheese is bubbly an melted.
garnish with sour cream and jalapenos if you like.
I serve this with refried beans, Rice a Roni Mexican style rice and salsa.
Enjoy!