papakay :: Recipes :: Sour Cream Enchilada

This was in a recipe box I received from my grandma when she passed away. My mom had made it for us before so I knew I liked it. It is a very neutral still yummy recipe. What I mean is everyone likes it- kids, other cultures, etc. I think of it as the vanilla ice cream of enchiladas. But if you see my notes at the bottom, I also like to change and spice it up with shrimp and jalapenos. My friend from Mexico even approves of that version!

Yield: 6
Prep time: 45 Minutes
Cook Time: 45 Minutes
Course: Main Dishes

Ingredients:

• 12 Flour Tortillas
• 4 Chicken Breasts (Cooked and cut into pieces)
• 2 Cans of Cream of Chicken Soup
• 1/2 can of Jalapenos, diced (can be omitted... and should be for kids!)
• 3 cups of Sour Cream
• 3/4 lb of Jack Cheese (grated)
• 3/4 lb of Cheddar Cheese (grated)
• 8 sliced green onions (can be omitted)
• 1 small onion (minced)
• 1 can of sliced ripe olives (can be omitted)
• Paprika

Instructions:
1. Combine in large bowl: soup, chilies, minced onion, olives, sour cream, and 2 Tbsp green onions, and 1 1/2 cup mixed grated cheese.
2. Set aside 2 cups of mixture.
3. Add chicken to remaining mixture.
4. Place 3 heaping Tbsp of chicken mixture in each tortilla and roll. Place seam side down in greased backing dish.
5. Pour remaining mixture you set aside over enchiladas.
6. Pour remaining cheese on top.
7. Sprinkle green onions and paprika over cheese.
8. Bake at 350 degrees for 45 minutes (you can refrigerate over night or freeze if desired).


My little extras:
- I like to spice it up with jalepenos and I little extra sour cream so it's extra creamy.
- I usually make a kids dish without the jalapenos.
- I have substituted shrimp and cream of shrimp soup for the chicken and cream of chicken soup.
- Personally I never use the olives just b/c I don't like those olives.