Recipe for Chicken And Sour Cream Enchiladas from the Southwestern section.
Chicken and Sour Cream Enchiladas1 (16 ounce) container sour cream, divided
2 cups chopped cooked chicken
8 ounces shredded Colby and Monterey Jack cheese, divided
1 jar thick-n-chunky salsa, divided
2 tablespoons chopped cilantro (optional)
12 (6- to 8-inch) corn or flour tortillas Mix one cup of sour cream, chicken, 1 cup of cheese, 1/4 cup salsa and cilantro together. Spoon about 1/4 cup of mixture into the center of each tortilla; roll up. Place, seam side down, in a 13 x 9-inch baking dish. Top with remaining salsa, cover. Bake at 350 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato, if desired. Serve with remaining cup of sour cream. Makes 6 servings.
We hope you enjoy your freshly made Chicken And Sour Cream Enchiladas. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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