Enjoyed this yummy casserole at the Crowsnest Cabin with Gerry and Kathy. The perfect meal for a cabin getaway as it can be made ahead of time. It can easily be made GF by using GF mushroom soup and GF corn tortillas.
Sour Cream Chicken Enchiladas
- 2 cups sour cream
- 1 can mushroom soup
- 2 to 3 cups chopped cooked chicken
- 2 cups (or more) chopped fresh mushrooms
- 1 large onion, chopped
- 2 to 3 fresh chopped garlic cloves
- 4 oz. can green chilies, drained
- 1 tsp. chili powder, or to taste
- salt and pepper to taste
- 12 corn tortillas (or flour)
- ~ 2 cups shredded cheddar cheese
Saute onions, mushrooms and garlic till soft.
Add chili powder, green chilies, salt and pepper and chopped chicken.
Combine sour cream and mushroon soup in a separate bowl.
Add about a cup (+ or -) of the sauce to the chicken mixture,
just enough to bind ingredients together.
Spread the remaining sauce in a greased 9 by 13 baking dish.
Divide the chicken mixture among the corn (or flour) tortillas.
Fold sides over filling and place seam side down into sauce.
Spread cheddar cheese over.
Bake at 400° till hot and bubbly, about 30 minutes.
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