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Monster Sour Cream Enchiladas

4

30 min

Monster Sour Cream Enchiladas

Monster Sour Cream Enchiladas Photo 1

Time

30 min

Serving

6 persons

Calories

975

Rating

4.00★ (71)

Cuisine

Mexican
Author: Victoria Buriak
Muenster and longhorn cheeses lend an unusual 'monster' taste to this enchiladas variation on a favorite Tex-Mex theme dish. These are very tasty. I got the recipe from my mom and even my picky family will eat them!

Ingredients

  • condensed cream of chicken soup: 3 cans (10.75 ounce cans)
  • pint sour cream: 1 piece
  • green Chili peppers: 1 cup (diced)
  • corn tortillas: 12 piece (6 inch)
  • roasted chicken: 1 piece (shredded)
  • ounces shredded Colby longhorn cheese: 8 piece
  • ounces shredded Muenster cheese: 8 piece
  • bunches green onions: 2 piece (chopped)

Metric Conversion

Stages of cooking

Monster Sour Cream Enchiladas Photo 21
Monster Sour Cream Enchiladas Photo 32
Monster Sour Cream Enchiladas Photo 43
  1. Preheat oven to 375 degrees F (190 degrees C).
    Monster Sour Cream Enchiladas Photo 2
  2. In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
    Monster Sour Cream Enchiladas Photo 3
  3. Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.
    Monster Sour Cream Enchiladas Photo 4

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