Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Sour Cream Chicken Enchiladas
3 1/2 cups sour cream
3 (5 ounce) cans boned chicken, cut up (about 2 cups)
2 (4 ounce) cans mushroom stems and pieces, drained
1 (4 ounce) can green chiles, drained
1/3 cup onion flakes
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Vegetable oil
12 corn tortillas
1/3 pound Cheddar cheese, shredded
In a 13 x 9-inch baking pan, spread I cup sour cream.
In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.
In an 8-inch skillet over medium-high heat, in about 1/2 inch hot oil, fry 1 tortilla, a few seconds on each side, until it softens. For an enchilada, spread 1/4 cup chicken mixture along center of tortilla; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.
Preheat oven to 450 degrees F.
Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted.
Yield: 6 servings
