In large bowl, mix chicken, 2 cups sour cream, 1 cup
green onions, 2 cups cheddar cheese and cumin.
Lay out tortillas on a flat surface and divide the
chicken mixture evenly among them. Roll tortillas
into enchiladas and place in a 9 x 13 glass baking
dish.
Combine remaining 2 cups sour cream with 2 cans of
soup, mix well and spread evenly over the top of
the enchiladas. Top with remaining 2 cups of
cheese. Bake @ 350 degrees for 45 minutes. Top
with green onions. Let rest for 15 minutes before
serving. Cut into serving sized squares. Garnish
with additional sour cream or salsa if desired.
Serving
Suggestions
Serve with Spanish rice, whole black or pinto beans and green salad
Originally Submitted
8/7/2011
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