Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a Easy dish, sour cream and cheese enchiladas. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Sour cream and cream of chicken soup make a tasty sauce for these cheesy chicken enchiladas. I use a little cream cheese in the sour cream mixture to make an even richer taste. I also use a extra chicken breast and make HUGE enchiladas.

sour cream and cheese enchiladas is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. sour cream and cheese enchiladas is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook sour cream and cheese enchiladas using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make sour cream and cheese enchiladas:

1. Make ready 12 oz can cream of mushroom
2. Get 12 oz can cream of chicken
3. Take 4 oz can of chopped green chillies
4. Take 8 oz tub of sour cream
5. Take 1 small onion finely chopped
6. Make ready 14 corn tortillas
7. Prepare 1 lb med or sharp cheddar grated

Sprinkle top with chopped tomatoes and diced green onion. These Cream Cheese Chicken Enchiladas are a family favorite - filled with a creamy chicken and. In a medium bowl, mix together the cream cheese and sour cream. These Chicken Sour Cream Enchiladas and my favorite, more of a mild chicken and cheese comfort food.

Instructions to make sour cream and cheese enchiladas:

1. In medium bowl mix cream of mushroom, cream of chicken, sour cream, green chilies and salt and pepper to taste
2. Preheat oven to 350
3. On stove put a quarter inch of corn oil in med frying pan and fry tortillas for only 2 seconds each side of 375°F oil
4. in a large casserole dish spoon in several spoonfuls of the mixture on bottom and coat lightly
5. in casserole dish place tortilla and spoon in about 4 tablespoons of mixture some cheese and a few minced onions and roll up tortilla pushing to the side repeat with each tortilla 10 across long ways and 4 on side
6. sure you leave enough extra mixture 2 layer the top of rolled tortillas also with the left over onions and cheese
7. Place in oven and bake for 45 minutes covered with aluminum foil
8. After casserole is good and bubbly take off aluminum foil turn on broiler and broil until lightly golden brown (or use a torch)
9. let cool for 20 before serving and enjoy

The sour cream and parsley balance each other and give it a nice fresh taste. I choose to use mild red sauce because my kids will not eat spicy stuff….however, if you like spicy, get the medium. These rich and cheesy sour cream chicken enchiladas, which start with a rotisserie chicken to cut down on prep, are comfort food at its finest. Remove the baking dish from the oven when the enchiladas are blanketed with gooey melted cheese and bubbling in the tangy sour cream sauce. Sour Cream Chicken Enchiladas - Easy to make and absolutely delicious!

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