Enchanted Sour Cream Chicken Enchiladas

2 pounds skinless, boneless chicken breast halves — cooked and diced, 1 (10.75 ounce) can condensed cream of celery soup, 1 (10.75 ounce) can condensed cream of chicken soup, 1 (10 ounce) can enchilada sauce, 1 (14.5 ounce) can diced tomatoes with green chile peppers.

Recipe Summary Enchanted Sour Cream Chicken Enchiladas

A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.

Ingredients | Chicken Enchilada Casserole Recipes

2 cups cubed cooked chicken

1 cup sour cream

⅛ teaspoon salt

1 pinch ground black pepper

½ cup vegetable oil for frying

12 (5 inch) corn tortillas

1 (4 ounce) can chopped green chilies, drained

2 cups shredded Monterey Jack cheese

Directions

Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.

Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.

Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

Info | Chicken Enchilada Casserole Recipes

prep: 15 mins cook: 15 mins total: 30 mins Servings: 6 Yield: 1 9x13-inch baking dish

TAG : Enchanted Sour Cream Chicken Enchiladas

World Cuisine Recipes, Latin American, Mexican,