This is a print preview of "Chicken Enchiladas With Sour Cream" recipe.

Chicken Enchiladas With Sour Cream Recipe
by CookEatShare Cookbook

Chicken Enchiladas With Sour Cream
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Ingredients

  • 3 to 4 pkg. chicken breasts, cooked
  • 12 white corn tortillas
  • 1 pt. lowfat sour cream
  • 4 to 5 ripe tomatoes, minced
  • 2 pound fresh green chili, toasted and peeled or possibly 1 1/2 c. prepared green chili
  • 1 clove garlic, minced
  • 1/2 pound Cheddar cheese
  • 2 onions, minced fine
  • Healthy pinch of oregano
  • Salt

Directions

  1. Fry garlic in extra virgin olive oil, lightly. Add in green chili, tomatoes, onion, oregano and salt. Cover with water and cook till mix thickens. In a bowl shred chicken meat, add in grated cheese and lowfat sour cream. Fry tortillas in deep fat, one at a time, till soft.
  2. Then dip into chili mix. Fill tortillas with chicken and lowfat sour cream mix and roll up. Place rolls close together in a flat casserole. Pour remaining green chili sauce over rolled enchiladas. Bake till thoroughly heated in a 350 degree oven for 10 to 15 min. Serve with minced lettuce.