These Sour Cream Chicken Enchiladas are soooo good. They are perfect for using up leftover chicken, but are good enough to make chicken for too. This recipe came from my friend Jennifer in Arizona (whose hubby is also a police officer) who got the recipe from a fellow police officer's wife. So it has to be good based on that, right? Just kidding. Anyways, here is the recipe:
Sour Cream Chicken Enchiladas
2 cans cream of chicken soup
1/2 cup sour cream
1 can diced green chilies ( 4 oz)
1/2 tsp salt
2 cups shredded sharp cheddar cheese, divided
2 cup shredded cooked chicken
1/2 cup chopped green onions (scallions)
1 package (12) of small corn or flour tortillas
I didn't have any leftover chicken for this recipe, so I made some. It was super easy, here's how - take three boneless chicken breasts trimmed of any visible fat (you can use split chicken breasts on a bone too), put on a baking sheet and drizzle with olive oil and season with salt and pepper. Cook for 30-35 minutes at 375 degrees or until internal temperature is 165 degrees. Let cool, and then shred using two forks.
In a small saucepan, combine ingredients for sauce and heat until mixture is smooth. In a separate bowl mix 1 cup of cheddar cheese, shredded chicken and green onions together. If you are using corn tortillas soften by placing in hot oil for a few seconds. This prevents the tortillas from breaking and from getting soggy from the sauce. If you are using flour tortillas you can skip this step. Place portion of filling across center of tortillas. Add a tablespoon of sauce. Roll tortilla and place seam side down, side by side, in shallow baking dish (9 X 13). Pour remaining sauce over enchiladas. Sprinkle remaining cheddar cheese over top. Bake at 350 degrees for 30 minutes.