Recipe

The Best Sour Cream Shredded Chicken Enchiladas Recipe


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Ingredients
  • 1 c cheddar cheese (shredded, for filling mixture) .
  • 1 (10 1/2 oz) can cream of mushroom soup or cream of chicken soup .
  • 1 (4 oz) can sliced green chilies .
  • 3-4 chicken breasts (depending on size) .
  • 12 corn tortillas .
  • 1 c cheddar cheese (shredded, for topping) .
  • vegetable oil (for frying) .
  • 8 oz sour cream .
  • 1 small onion (sliced)

Directions
  • Step #1 Preheat oven to 375 degrees.
  • Step #2 Cook chicken breasts.
  • Step #3 I usually microwave them covered in parchment paper until cooked through.
  • Step #4 Shred chicken with a fork.
  • Step #5 In a large mixing bowl, green chiles, cream of mushroom soup, onion, sour cream, mix shredded chicken, & ONE c shredded cheddar cheese.
  • Step #6 Set aside.
  • Step #7 In a frying pan heat vegetable oil at about medium-high heat til hot.
  • Step #8 Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side).
  • Step #9 Allow to cool on paper towels.
  • Step #10 Spoon filling into tortillas, roll them up & place them in an 9" x 13" baking pan.
  • Step #11 Spread remaining filling mixture across the top of the enchiladas.
  • Step #12 Sprinkle top remaining 1 c cheddar cheese over the top of the enchiladas.
  • Step #13 If you like cheese feel free to add as much cheese topping as you like.
  • Step #14 Bake uncovered for 30 mins or until cheese appears melted.
  • Enjoy the The Best Sour Cream Shredded Chicken Enchiladas recipe

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