Sour Cream Chicken Enchiladas

Serves: 5
Total Calories: 639


1 chicken, stewed and cut into bite-size pieces
1 large bunch green onions and tops, chopped
1/2 stick margarine, or 1/4 cup butter
1 garlic clove, minced
1 (16-ounce) can tomato sauce
1 (4-ounce) can chopped green chili, drained
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
2 cups grated Monterey Jack cheese
2 cups grated Longhorn Cheddar cheese
1 pint sour cream
12 tortillas


Set aside stewed, boned, and cut-up chicken. Sauté together onions, margarine, and minced garlic. Add tomato sauce, chiles, sugar, cumin, salt, oregano, and basil. Simmer approximately 15 minutes. In separate bowl, mix together Monterey Jack and Cheddar cheese. Mix the cubed chicken with enough sour cream to just moisten. Save remainder of sour cream.

Dip each tortilla into hot tomato sauce to soften tortilla. Place a portion of the chicken mixture on the tortilla and add a portion of the grated cheeses. Roll up and place seam side down in a greased baking dish. This will do 12 tortillas. Mix remaining tomato sauce with the remaining sour cream and smooth over top of casserole, allowing it to seep between tortillas. Sprinkle cheeses over top. Cover and bake at 350° for 30–45 minutes, or until hot. Preparation time: 1 hour with fresh chicken, 1/2 hour with canned chicken. Serves 6 and is very good warmed over.

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Nutritional Facts:

Serves: 5
Total Calories: 639
Calories from Fat: 437

This Sour Cream Chicken Enchiladas recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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