How to make it

  • Combine chicken, sour cream, 1 C cheese, green chilies, onion, salt, and cumin. Blend and set aside
  • Fry tortillas: 1 at a time, both sides until crisp, drain well on paper towels
  • Pour enchilada sauce into a pie dish. Dip 1 side of tortilla into sauce
  • Place tortilla sauce side down on a baking sheet
  • Spread 1/3 C of filling over tortilla
  • Repeat procedure with reamining tortillas, sauce and filling-end with tortilla (**Instead on one stack I make 2. There is plenty of filling and makes more realistic portions and keeps it from sliding)
  • Pour any remaining enchilada sauce over the top of the stack
  • Sprinkle with 1/2 C cheese.
  • Bake 400 degreeds for 20 minutes
  • This can be refrigerated for a few hours before baking

Reviews & Comments 1

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  • debra47 11 years ago
    This looks like a recipe the husband will love. He has been in the mood for Mexican lately so I am always on the lookout for something along those lines. I'll let you know when I make it.
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