Easiest Way to Cook Perfect sour cream and cheese enchiladas

sour cream and cheese enchiladas. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce. These are the best Sour Cream Chicken Enchiladas. Pour a little sauce into the pan then your enchiladas and the rest of the sauce on top and lots of Mexican blend cheese.

In a medium bowl, mix together the cream cheese and sour cream. Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you Remove from heat; stir in sour cream and green chilies. You can have sour cream and cheese enchiladas using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of sour cream and cheese enchiladas

1. It's 12 oz of can cream of mushroom.
2. It's 12 oz of can cream of chicken.
3. Prepare 4 oz of can of chopped green chillies.
4. Prepare 8 oz of tub of sour cream.
5. It's 1 small of onion finely chopped.
6. It's 14 of corn tortillas.
7. It's 1 lb of med or sharp cheddar grated.

So I decided to make a homemade chicken enchiladas recipe that captured everything I love about this Mexican dish. When I think of enchiladas, three things come to mind: the sauce, the filling, and cheese. With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner. Jump to the Chicken Enchiladas Recipe or watch our It's the sour cream that makes the sauce so creamy.

sour cream and cheese enchiladas instructions

1. In medium bowl mix cream of mushroom, cream of chicken, sour cream, green chilies and salt and pepper to taste.
2. Preheat oven to 350.
3. On stove put a quarter inch of corn oil in med frying pan and fry tortillas for only 2 seconds each side of 375°F oil.
4. in a large casserole dish spoon in several spoonfuls of the mixture on bottom and coat lightly.
5. in casserole dish place tortilla and spoon in about 4 tablespoons of mixture some cheese and a few minced onions and roll up tortilla pushing to the side repeat with each tortilla 10 across long ways and 4 on side.
6. sure you leave enough extra mixture 2 layer the top of rolled tortillas also with the left over onions and cheese.
7. Place in oven and bake for 45 minutes covered with aluminum foil.
8. After casserole is good and bubbly take off aluminum foil turn on broiler and broil until lightly golden brown (or use a torch).
9. let cool for 20 before serving and enjoy.

By adding the chicken to the warm. The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple blend that still had flavor. Sour Cream Chicken Enchiladas - Easy to make and absolutely delicious! Rich, creamy and great for any night of the week! Mexican food is probably my favorite kind of food.