Ingredients
-
3 - 4
-
8
-
1
-
1
-
1
-
1
-
1
-
1
-
12
-
-
-
-
-
-
Directions
The Best Sour Cream Shredded Chicken Enchiladas, Got this recipe from my older step-sister. We eat it at almost all pot-luck family gatherings., Added a can of Ole El Paso red enchilada sauce to cream mixture., I found this recipe at a locally owned grocery years ago. One day, i happened to remember fixing it when my kids were young and they loved it. I lost my recipe but remembered what went in it and ended up fixing it again. Everyone that has tried it, loves this recipe. I add McCormick’s enchilada seasoning to my chicken mixture and cover the enchiladas with salsa or red enchilada sauce before baking. Either way, it’s a great recipe
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Cook Chicken Breasts. I Usually Microwave Them Covered in Parchment Paper Until Cooked Through. |
|
3
Done
|
Shred Chicken With a Fork. |
|
4
Done
|
in a Large Mixing Bowl, Combine Shredded Chicken, Sour Cream, Soup, Green Chiles, Onion, Salt, and One Cup Shredded Cheddar Cheese. Set Aside. |
|
5
Done
|
in a Frying Pan Heat Vegetable Oil at About Medium-High Heat Til Hot. |
|
6
Done
|
Then Soften Each Corn Tortilla in Oil Until Slightly Firm but Still Soft About 5-7 Seconds on Each Side. Allow to Cool on Paper Towels. |
|
7
Done
|
Spoon Filling Into Tortillas, Roll Them Up and Place Them in an 9" X 13" Baking Pan. |
|
8
Done
|
Spread Remaining Filling Mixture Across the Top of the Enchiladas. |
|
9
Done
|
Sprinkle Remaining 1 Cup Cheddar Cheese Over the Top of the Enchiladas. If You Like Cheese Feel Free to Add as Much Cheese Topping as You Like. |
|
10
Done
|
Bake Uncovered For 30 Minutes or Until Cheese Appears Melted. |
