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Categories:
sour cream chicken green chiles onion chili powder salt garlic powder pepper salad oil corn tortillas Cheddar cheese
Viewed: 27 - Published at: a year agoIngredients
- 3 1/2 c. sour cream, divided
- 2 c. cooked chicken
- 1 can green chiles
- 1/3 c. diced onion
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- salad oil
- 12 corn tortillas
- 1/3 lb. Cheddar cheese, grated
Method
- About 1 hour before serving, in 13 x 9-inch pan, spread 1 cup sour cream and set aside.
- In 2-quart saucepan, flake chicken; add 1/2 cup sour cream, green chiles, onion, chili powder, salt, garlic power and pepper.
- Cook over low heat, stirring occasionally. Preheat oven to 450°.
- In 8-inch skillet with 1/2-inch salad oil, fry each tortilla a few seconds on each side, or until soft. Spread 1/2 cup chicken mixture along center of each tortilla.
- Fold sides over filling and place seam side down in sour cream in pan. Spread enchiladas with remaining sour cream, then sprinkle with cheese.
- Bake 8 minutes or until cheese is melted.
- Serves 6.
