Sour Cream Chicken Enchiladas
Sept 14, 2011 23:29:49 GMT -5
Post by Summergirl on Sept 14, 2011 23:29:49 GMT -5
when I cook, I don't always measure, and this recipe in the church book has different measurements than I use but this is good enough for a family of 4.
Or you might squeeze another out of it, but the
tortilla Artisan flaxseed and blue corn blend package
had 9 tortillas in it, and it filled nine easily.
Sauce
1 can of Cream of Chicken soup
1/2 can of diced green chile peppers
1/2 cup of sour cream
a few ounces of sliced black olives
(the recipe says 4 oz. but I don't use that many)
Filling
cut up some green onion scallions
a cup or so of sour cream
a large can of Hormel or some brand of chicken breast
tortillas that you want to use..
(I liked the flaxseed but found they are very delicate to handle when pan dipping them in the hot oil, so be gentle ...lol)
Heat the sauce ingredients till smooth
Combine the filling ingredients
Now heat some oil in a large skillet and keep the oil handy as you need to replenish it with each tortilla.
I pour in about 2 tablespoons of oil at
first and replenish as needed.
Using tongs, I dip the tortilla on each side for only a few seconds to soften, sort of brown it,
then, on a big plate, put the tortilla on a paper towel, a towel in between each tortilla
After all that is done, put in an amount of the filling, then some sauce,
and roll it up, placing in a glass dish.. oblong or square. First spray
with Pam or Mazola or whatever you use.
Pour the remainder of the sauce over the enchiladas, and if you want, spoon more sour cream over the top of them.
Cover with aluminum foil, and bake for about 25-30 mins.
350 degrees.
We spatula them onto our plates and put mild taco sauce on them. Serve with cranberry sauce if you like that product, which we do. It isn't with the original recipe but one I decided to throw in on my own. I do that a lot.
This will take a bowl, a skillet, and a sauce pan, and a big plate as utensils. Then there are the cans to open up.
All in all, it isn't difficult, just some clean up involved .
Or you might squeeze another out of it, but the
tortilla Artisan flaxseed and blue corn blend package
had 9 tortillas in it, and it filled nine easily.
Sauce
1 can of Cream of Chicken soup
1/2 can of diced green chile peppers
1/2 cup of sour cream
a few ounces of sliced black olives
(the recipe says 4 oz. but I don't use that many)
Filling
cut up some green onion scallions
a cup or so of sour cream
a large can of Hormel or some brand of chicken breast
tortillas that you want to use..
(I liked the flaxseed but found they are very delicate to handle when pan dipping them in the hot oil, so be gentle ...lol)
Heat the sauce ingredients till smooth
Combine the filling ingredients
Now heat some oil in a large skillet and keep the oil handy as you need to replenish it with each tortilla.
I pour in about 2 tablespoons of oil at
first and replenish as needed.
Using tongs, I dip the tortilla on each side for only a few seconds to soften, sort of brown it,
then, on a big plate, put the tortilla on a paper towel, a towel in between each tortilla
After all that is done, put in an amount of the filling, then some sauce,
and roll it up, placing in a glass dish.. oblong or square. First spray
with Pam or Mazola or whatever you use.
Pour the remainder of the sauce over the enchiladas, and if you want, spoon more sour cream over the top of them.
Cover with aluminum foil, and bake for about 25-30 mins.
350 degrees.
We spatula them onto our plates and put mild taco sauce on them. Serve with cranberry sauce if you like that product, which we do. It isn't with the original recipe but one I decided to throw in on my own. I do that a lot.
This will take a bowl, a skillet, and a sauce pan, and a big plate as utensils. Then there are the cans to open up.
All in all, it isn't difficult, just some clean up involved .