Evil Stepmother Sour Cream Enchiladas


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Member since 2006
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Serves 8 | Prep Time | Cook Time 20-25

Why I Love This Recipe


Ingredients You'll Need

2 large chicken breasts
2 10 1/2 oz. cans cream of chicken soup
2 16 oz cartons sour cream
2 6 oz cans diced green chilies
2 cups milk
2 packages small corn tortillas
1 cup grated sharp longhorn cheese
2 bunches scallions (or green onions), chopped


Directions

In a saucepan cover the chicken in water and boil for 20 to 25 minutes.


Cool. Shred the chicken into small pieces.


In a large bowl combine the soup, sour cream, chilies, and milk.


refrigerate the mixture for 1 hour to allow the flavors to blend.


In a skillet heat a small amount of oil and fry the tortillas for


just a flash to soften. Place 2 T. of the sour cream mixture, some


cheese, scallions, and chicken inside each tortilla. Wrap each tortilla


around the filling. Arrange the enchiladas in a 9x13" pan. Cover the


enchiladas lightly with the sour cream mixture, more cheese, and the


scallions. Bake at 350 degrees for 20 to 25 min.


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