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This is a recipe my mom used to make for company or special occasions when I was a kid. Now I make it too. It’s one of my favorite recipes.
Difficulty: Intermediate
Servings: 8-10
Ingredients
2 cans cream of chicken soup
1 pound of sour cream
1small can of chopped green chiles
1-2 pounds cheese
1 package corn tortillas
Directions
In a large bowl,mix the sour cream and cream of chicken soup. Add the green chiles and set aside.
Layer the tortillas with damp paper towels and steam in the microwave until warm and soft or fry them in oil till a few minutes till pliable. This keeps them from cracking when you roll them up.
Now,put enough sour cream mixture in the bottom of you pan that is sorta coats it.This keeps the tortillas from dryin out on the bottom.
Now to assemble the enchiladas. Put a couple tablespoons of the sour cream mixture, a good sprinkle of cheese on a tortilla and roll it up tightly and stack in a 9×13 baking dish. You may have to squish the last ones in to make them all fit or if you don’t want them in that tight, use an extra pan.
Pour the remaining sour cream sauce on top and sprinkle with cheese. Bake in a 375 degree oven for about 30-40 minutes or until browned on top and bubbly.
You can also add some shredded chicken inside the tortillas with the sour cream sauce and cheese if you want more bite.
Categories: Casserole, Main Dish
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