Ingredients
-
2
-
1
-
3
-
1/2
-
1
-
1/2
-
8
-
1/2
-
1
-
1
-
-
-
-
-
Directions
Cheesy Sour Cream Chicken Enchiladas, AWESOME AND DELICIOUS!! The first time I prepared this dish my DH went crazy scraping his plate! A good OAMC dish for the freezer. Very creamy and easy to prepare. The added toppings give much flavor. This recipe makes a very pretty dish for guests!, Where does the “extra” salsa come from? The recipe calls for 1 cup of salsa, which is mixed into the chicken. Where is the remaining salsa to pour over the tortillas?, I modified this a bit; same sauce with cream cheese, sour cream & salsa but used reduced fat & low fat on each. I then sauted Chicken, cilantro, garlic, sun dried tom, yellow & red peppers and jalapeos along with crushed red pepper and a few add’l spices. I then made as directed and used a combo of mozzarella & cheddar on top along with a just a tad bit of red chile enchilada sauce poured on top… We like a little spice and it turned out fab! The sour cream/cream cheese sauce offset the sauce a bit. A total new favorite to add to the file!
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Steps
|
1
Done
|
In a Medium Bowl Mix Soup, Cream Cheese, Sour Cream, Salsa and Chili Powder. |
|
2
Done
|
in a Large Bowl Mix Chicken, Cheese and Only 1 Cup of Salsa Mixture. |
|
3
Done
|
Place 3 Tablespoons of Chicken Mixture in Each Tortillas. Roll Up Tortillas and Place Seamside Up on a Grease Sprayed 11 X 7 Baking Dish. |
|
4
Done
|
Pour Remaining Salsa Mixture Over Filled Tortillas. Cover Dish With Foil. |
|
5
Done
|
Bake in a 350 Degree Oven For 45 Minutes or Until Hot and Bubbling. |
|
6
Done
|
Top With Cheddar Cheese and Return to Oven For 5 Minutes. Sprinkle Top With Chopped Tomatoes and Diced Green Onion. If Desired Spoon Additional Salsa on Top.. |
|
7
Done
|
Enjoy! |
