Sour Cream Enchiladas
ingredients
2 cups cooked and shredded chicken (about 3-4 breast halves)
2 cups monterey jack cheese, divided
1/2 cup onion
1 cup salsa
2 packages small flour tortillas
1 can cream of chicken soup
1 (16 oz) sour cream
1 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon cumin or cilantro
process
- preheat oven to 375
- compbine shredded chicken, 1 cup monterey jack cheese and onion.
- place 2 tablespoons salsa and 2-3 tablespoons of chicken mixture on tortilla, roll and place seam side down in a 9x13 pan.
- combine last 5 ingredients and remaining salsa in a bowl and mix. pour over enchiladas, covering entirely. cover with remaining cup of monterey jack cheese.
- bake covered for 30 minutes or until bubbling.
- serve with mexican rice and vegtable salad.
stats
yields 8 servings
source: mama nat
calories: unknown
fat: unknown
protien: unknown
carbs: unknown
fiber: unknown
chol: unknown
iron: unknown
sodium: unknown
calc: unknown