SOUR CREAM CHICKEN ENCHILADAS
I worked quite a few years in a Mexican restaurant while living in San Antonio, Texas and one of my very favorite meals is enchiladas. So, I am always searching for new recipes to try and add to my list of keepers. There is nothing like a good enchilada with a homemade sauce and this one is fantastic. They heat up wonderful the...
Provided by Sharon Colyer
Categories Tacos & Burritos
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350°F. Use cooking spray on a 9 x 13 inch baking dish.
- 2. Sprinkle cooked and deboned chicken with the salt. (This could be leftover cooked chicken, rotisserie chicken or chicken cooked, before starting this recipe.) Cut into strips.
- 3. Melt butter in 12 inch saucepan, and saute onions and garlic. Add tomatoes, tomato sauce, spices, and green chilies, to mixture. Bring to boil, and simmer for 20 minutes.
- 4. Dip each tortilla into sauce mixture, remove, and roll up with chicken and 2 Tablespoons of cheese. Place filled tortillas in prepared baking dish.
- 5. Stir sour cream into remaining sauce, and pour over tortillas. Sprinkle with remaining cheese.
- 6. Bake uncovered for 30 minutes. Remove from oven and let sit for about 10 minutes, before serving. Serves 6.
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