Wednesday, October 29, 2008

Sour Cream Chicken Enchiladas

I made our mom's enchiladas the other day. This ended up making 4 servings (4 pans of 4 enchiladas in square pans), but if I am making it for a group of people I use a 9X13 pan.

Ingredients: 7 chicken breasts (amount can be adjusted depending on size and how many you are making), 1 large can of enchilada sauce, 1 small can of sour cream, 1 can of cream of chicken soup, monterey jack cheese, and 16 tortillas (also can be adjusted)

First begin by boiling water to boil the chicken

Mix together the enchilada sauce, sour cream, and cream of chicken soup. (My sister has this fun immersion blender I probably need one too! :)

Pour out 1/3 of the mixture in a separate bowl

Chop or shred the chicken into small pieces. I dislike this part the most...not enough to use rotisserie chickens just yet.

Mix the chopped chicken into the larger amount of sauce

Add a little bit of cheese and mix

Fill your tortillas with the mixture, roll them up, and place in the pan

Add a cup of milk to the smaller sauce mixture and mix together

Pour over the top of the enchiladas and cover

Cover with cheese and either cook at 350 for 20-30 minutes or freeze and cook at 350 for 45-55 minutes. Just cook until hot in the middle.

And eat. Great with side salads, rice, beans, or chips and salsa

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