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  • Sour Cream Chicken Enchilada

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    Sour Cream Chicken Enchilada
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 4 c. boiled cubed chicken
    • 2 cans mild green chilies, minced
    • 12 flour tortillas
    • 1 med. onion, minced
    • 1 teaspoon salt
    • 1 teaspoon cumin
    • 4 teaspoon veg. oil
    • 1 can cream of chicken soup
    • 10 ounce. grated Monterey Jack cheese
    • 1 c. lowfat sour cream
    • Picante sauce

    Directions

    1. Saute/fry onion in oil. Add in chicken and just sufficient chicken broth to make chicken moist. Add in salt and cumin. Heat well. Make sauce of soup, lowfat sour cream and small amount of picante sauce. Heat till warm. Take chicken mix and place small amount on tortilla. Roll up. Place in a buttered 9 x 13 x 2 inch baking dish. Pour the soup sauce over rolled up tortillas. Sprinkle grated cheese on top. Pour a strip of picante sauce on each side of the dish for decoration. Cover and bake at 300 degrees for 30 min.

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