Sour Cream Chicken Enchiladas
"This my "WOW" dish that I make to impress people. Its not difficult, but is a little time consuming, but its WELL WORTH IT. Its one of my husband's favorites."
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
4-8
ingredients
- 2 large chicken breasts, poached or baked
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons butter or 2 tablespoons margarine
- 1 (16 ounce) can tomatoes, chopped
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup mild green chili
- 1 teaspoon sugar
- 1 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 12 flour tortillas
- 8 ounces grated monterey jack cheese or 8 ounces Mexican blend cheese
- 1 1⁄2 cups sour cream
directions
- Cut cooked chicken into 12 strips and sprinkle with salt to taste.
- Set aside.
- In large skillet, sauté onions and garlic in butter till soft.
- Add tomatoes, sauce, chilies, sugar, cumin, salt, oregano, and basil.
- Add chicken.
- Simmer 20 minutes.
- Remove chicken.
- Dip each tortilla in sauce.
- Place one strip of chicken on each tortilla and add 2 T.
- cheese.
- Roll and place in 9 x 13 baking dish with seam side down.
- Add sour cream to remaining sauce and pour over enchiladas.
- Sprinkle top with remaining cheese.
- Bake at 350 for 40 minutes.
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Reviews
-
This was a yummy recipe. I tried it last night and my hubby and friends really loved it. The only thing i would change next time is leaving out the oregano. Thanks alot -
This is very good for all taste buds. I have made for teenagers and adult family. It's always a hit. Pam
RECIPE SUBMITTED BY
Laura Leigh
Raleigh, NC
