For years I remembered having a delicious dinner at my aunt’s house but could never remember what it was except it was covered in cheese. Haha….memories of a cheese addict! 😉
And then I made Sour Cream Chicken Enchiladas and I knew the circle had been complete.
4 boneless, skinless chicken breasts (I used 3 and chopped them pretty small)
2 Tbsp oil
1 package southwest or Cajun seasoning or Fajita seasoning
1 small can green chilis or 1/2 cup salsa (I used green chilis)
1 can cream of chicken soup
8 oz sour cream
1/2-1 cup milk
2 cups cheddar cheese
10 large flour tortillas (the 3 chicken breasts gave me enough to fill 8)
Heat oil in large skillet. Add chicken and seasoning and cook until no longer pink inside. Just use garlic salt if you can’t find seasoning – I used my garlic salt with parsley in addition to the cajun seasoning.
Mix remaining ingredients together in large bowl. I always put a bit of the sauce on the bottom of the casserole dish so they don’t stick. Mix chicken in with remaining sauce and fill each tortilla, adding cheese then rolling and laying seam side down. Pour remainder of sauce on enchiladas and bake for 35 minutes at 350. Then I throw a bit more grated cheese on the top (remember, I’m a cheese addict. lol) and it’s ready to serve. DELICIOUS!!!