How to make it

  • In a saucepan cover the chicken in water and boil for 20 to 25 minutes.
  • Cool. Shred the chicken into small pieces.
  • In a large bowl combine the soup, sour cream, chilies, and milk.
  • refrigerate the mixture for 1 hour to allow the flavors to blend.
  • In a skillet heat a small amount of oil and fry the tortillas for
  • just a flash to soften. Place 2 T. of the sour cream mixture, some
  • cheese, scallions, and chicken inside each tortilla. Wrap each tortilla
  • around the filling. Arrange the enchiladas in a 9x13" pan. Cover the
  • enchiladas lightly with the sour cream mixture, more cheese, and the
  • scallions. Bake at 350 degrees for 20 to 25 min.
  • Makes 8 servings

Reviews & Comments 4

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  • linebb956 11 years ago
    I have to try these... I love any form of enchilada..
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  • zena824 11 years ago
    We have longhorn cheese down here in the south... Its a favorite of mine... This recipe sounds wonderful...Thanks for the post..
    Was this review helpful? Yes Flag
  • mamajune 11 years ago
    Hi Crystalwaters,You can substitute mild cheddar cheese or Colby cheddar.
    Was this review helpful? Yes Flag
  • crystalwaters 11 years ago
    Hi, never heard of longhorn cheese. Can you suggest a substitute? Thanks.
    Was this review helpful? Yes Flag

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