Sour Cream Enchiladas

This recipe goes WAY back. Before I was married, even. My mom used to make this when I was a kid, right after we moved to Arizona. When I got married...at the tender age of 17...this was one of only two things I could cook. IT Guy learned to love it without complaint. I haven't made this is years so I dug it out of my archives and surprised the family! And guess what? Still a hit! I've simplified this from the 70's version but the deliciousness is the same. Try it....you'll like it!

Sour Cream Enchiladas



Preheat oven to 350 degrees. Spray a large baking pan with cooking spray.

2 cans cream of chicken soup
1 cup sour cream (fat-free works...or you can use plain yogurt)
2 4-ounce cans diced green chilies
1 8-ounce block of cheese, grated
6 - 8 green onions, diced
Salt
2 cups cooked, diced chicken ~ optional
18 corn tortillas

In a large bowl, combine the soup, sour cream, green chilies and salt. Whisk to combine. Stir in diced chicken, if using.

In a medium bowl, combine the grated cheese and green onions.

To soften the tortillas you can do one of two things:

1) Place one tortilla at a time in the microwave for 15 seconds then immediately fill and roll.
2) Heat about 1 cup of oil in a small skillet over medium heat. Soften tortillas one at a time in the hot oil then place on paper towels to drain. You do NOT want them crispy. Just a few seconds on each side.

Working inside your pan, place a 3 - 4 tablespoonfuls of the soup mixture into a softened tortilla. Top with a few tablespoons of the cheese mixture. Roll. Repeat with remaining ingredients until all tortillas have been used.

There will be some of the soup mixture and some of the cheese mixture left over. Spread the soup mixture over the rolled enchiladas then sprinkle the rest of the cheese mixture on top.

Cover with foil and bake about 45 minutes until bubbly. Cool for 10 minutes before serving.

The line up. You don't have to use 

diced chicken in this recipe. The 

original didn't call for it. Totally optional.

Mix the soup, sour cream green 

chilies and salt together in a bowl.

Add the chicken, if using.

Combine the cheese and the green onion.

Soften the tortillas.

You want them limpy, not crispy. 

I put napkins between each tortilla 

to soak up the extra oil.

Then starting with the soup mixture, 

place some on a tortilla.

Then add some cheese.

Repeat until all tortillas are used.

Spread the remaining soup mixture 

on top of the rolled enchiladas.

Then the remaining cheese.

Bake!

Woo-hoo!!!