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Recipe : Entry # 4562
Sharron Colwell
Recipe Title
Sour Cream Chicken Enchiladas
Recipe Theme
Main Dishes
Cullman EC
2 dozen corn tortillas
1 pound Colby cheese, grated
1 can cream of chicken soup
1 6-ounce can sliced olives
1 4-ounce can diced green chilies
1 16-ounce container sour cream
1 11 1/2-ounce can Swanson's premium white chicken
2 20-ounce cans mild enchilada sauce
Shred chicken in a bowl. Add soup, sour cream, chilies, 1 1/2 cups cheese, sliced olives, 1/2 cup enchilada sauce and stir. Fry tortillas in oil just long enough to soften. Drain on paper towels. Fill each tortilla with approximately 2-3 tablespoons of mixture. Roll up and place crease side down 9x13-inch and 8x8-inch pans. Cover with remaining sauce and top with lots of cheese. Bake at 350 degrees for 30 minutes or until cheese is melted.