Sour Cream Chicken Enchiladas

	Webmex-recipes.com

Sour Cream Chicken Enchiladas sent to us by Donald J. Cheek

Ingredients:
* 1 lb chicken breasts
* 1/4 stick (about 2 tablespoons) margarine
* 1 medium onion, chopped (about 1 cup)
* small red and green pepper, chopped (about 3/4 cup total)
* 1 can condensed cream of mushroom soup
* 1 carton (8 ounces) sour cream
* 12 flour tortillas
* 1 can Rotel brand tomatoes w/peppers
* 1/2 cup grated cheddar cheese
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground cumin
* 1/2 teaspoon ground black pepper Preparation:
Boil chicken breasts in water until done. Drain liquid, saving for future use, and set breasts aside. When cool, cut or tear chicken into small strips or chunks.Chop onion coarsely and sauté in margarine until transparent. Add red and green peppers and cook, stirring constantly, for 3-5 minutes.

Add chunked chicken breasts, garlic powder, black pepper, and cumin. Stirtogether while cooking over heat for 3-5 minutes.

Reduce heat, add cream of mushroom soup and sour cream, and simmer togetherfor 5 minutes, stirring occasionally to keep from sticking. Remove from heat.

Spoon 1/12th of mixture into center of flour tortilla, then roll into longflute (enchilada). Place in baking dish and repeat until all 12 tortillas are filled. Toothpicks help to keep enchilada rolled.

Spoon rotel tomatoes across upper surface of enchiladas until entire can is spread over surface. Sprinkle with grated cheese.

Microwave until cheese has melted.

Serve with rice and beans, with lettuce & tomato salad on the side.

Sour cream chicken enchilada recipe at Vernalisa Country Lane, looks simple, and alsopick up some more recipes.
http://www.vernalisacountrylane.com/chicken26.html

Sour Cream Chicken Enchiladas brought to you by Pat's Family Cooking.
http://members.tripod.com/RumeryP/mycookbook/socrchen.html


Home for sour cream chicken enchiladas