Ingredients
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2
-
1
-
1
-
1
-
1
-
12
-
-
-
-
-
-
-
-
-
Directions
Sour Cream Chicken Enchiladas, This is it! Not too low in calories, but worth it!, Approximately how much cheddar do you use for this recipe, and how much of the sauce and cheese should you have left to put on top? I would probably use 2 cups of cheese. should i save half the cheese and sauce for the top or only 1/4 or even less of everything., I’ve made these many times before and if there are ever any leftovers, they are gone within a day. The original recipe I was taught did not have the chili powder. The chili powder gives it a more “Mexican” kick, but they are amazing either way!
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Steps
|
1
Done
|
Combine the Shredded Chicken With the Chili Powder and Set Aside. |
|
2
Done
|
Combine Soup, Sour Cream, and Rotel in Saucepan and Heat Slowly, Stirring Often. |
|
3
Done
|
Wilt Tortillas in Vegetable Oil and Pat Dry With Paper Towel. |
|
4
Done
|
Place Small Amount of Soup Mixture, Chicken Mixture, Cheese, and Onion on Each Tortilla and Roll. |
|
5
Done
|
Place Tortilla Rolls in Casserole Dish. |
|
6
Done
|
Top With Remaining Sauce, Cheese, and Onions. |
|
7
Done
|
Bake at 350 Degrees For About 30-40 Minutes or Until Sauce Is Bubbly. |
