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Sour Cream Chicken Enchiladas

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Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 2 dozen 4 oz. cans green chilies
  • oil
  • 1 pound chicken breasts, cooked and chopped
  • 1 can the Cabbage:
  • 1 6 ounce package sliced almonds
  • 1 4 ounce whole mushrooms
  • 1 16 ounce of water or milk
  • 1 11 1/2 ounce bread and butter pickle juice
  • 2 20 ounce pears- pared, cored and thinly sliced
Course Main Dishes
Co-op Cullman EC
Servings
people
Ingredients
  • 2 dozen 4 oz. cans green chilies
  • oil
  • 1 pound chicken breasts, cooked and chopped
  • 1 can the Cabbage:
  • 1 6 ounce package sliced almonds
  • 1 4 ounce whole mushrooms
  • 1 16 ounce of water or milk
  • 1 11 1/2 ounce bread and butter pickle juice
  • 2 20 ounce pears- pared, cored and thinly sliced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Shred chicken in a bowl
  2. Add soup, sour cream, chilies, 1 1/2 cups cheese, sliced olives, 1/2 cup enchilada sauce and stir
  3. Fry tortillas in oil just long enough to soften
  4. Drain on paper towels
  5. Fill each tortilla with approximately 2-3 tablespoons of mixture
  6. Roll up and place crease side down 9x13-inch and 8x8-inch pans
  7. Cover with remaining sauce and top with lots of cheese
  8. Bake at 350 degrees for 30 minutes or until cheese is melted
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