Monster Sour Cream Enchiladas
Description
Muenster and longhorn cheeses top corn tortillas stuffed with shredded chicken, sour cream and green chilies to make these the creamiest enchiladas ever.
Ingredients
•
3 (10 3/4 ounce) cans condensed cream of chicken soup
•
1 pint sour cream
•
1 cup green chile peppers, diced
•
12 (6 inch) corn tortillas
•
1 roasted chicken, shredded
•
8 ounces shredded Colby longhorn cheese
•
8 ounces shredded Muenster cheese
•
2 bunches green onions, chopped
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
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.
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.