I want to share my Sour Cream Chicken Enchilada recipe with you. I've taken two recipes and combined them and made some additional changes so I think I've come up with my own recipe.
Sour Cream Chicken Enchiladas
2T butter
1 cup chopped green onions-only the green part
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon (or more to taste) cayenne pepper
1 can condensed cream of mushroom soup
3/4 cup light sour cream
1 1/2 cup diced cooked chicken
1 cup shredded cheddar cheese (or more!)
10 (or as many as you need) corn tortillas
1/4 cup milk
Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. In saucepan, melt butter and saute green onion until tender (3 to 4 minutes). Add spices, cream of mushroom soup, and sour cream. Mix well.
Set aside 3/4 of this mixture in a separate bowl. To the remaining 1/4 sauce, stir in 1/2 cup cheese and chicken. Heat corn tortillas one at a time in the microwave about 7 seconds and spoon in mixture and roll. Please in greased 9x13 pan.
Mix 1/4 cup milk with the rest of the mixture that you put in a bowl. Pour on top of enchiladas and top with cheese. You may need to use more than 1/2 cup of cheddar cheese. :)
Bake in a 350 degree oven for about 30 minutes until bubbly.
Enjoy!
Recipe is adapted from Pioneer Woman's recipe and allrecipe's here.
Sounds delicious!
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