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A Simple Sour Cream Chicken Enchilada
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Description
Dinner for 2 or 3 made with leftover chicken. Simple taste and very filling.
Ingredients
- FOR THE ENCHILADAS:
- 1-¾ cup Sour Cream (I Use Smart Balance Sour Cream), Divided Use
- 1 cup Leftover Cooked/roasted Chicken, Cut Up
- 1 can (7 Oz.) Mushroom Stems And Pieces, Drained
- 1 can Green Chilies, Drained (4 Oz.)
- 1-½ teaspoon Chili Seasoning Mix* (recipe Follows)
- 2-½ teaspoons Dried Onion Flakes
- ¼ teaspoons Salt
- Vegetable Oil (enough To Cover The Bottom Of Your Skillet)
- ½ cups Shredded Sharp Cheddar And Pepper Jack Cheese, Shredded, Or More Per Preference
- 6 whole Corn Tortillas
- _____
- FOR THE SEASONING MIX:
- ¾ cups Chili Powder
- 2 Tablespoons Ground Cumin
- 2 Tablespoons Dried Oregano
- 2 Tablespoons Minced Dried Onion
- 2 Tablespoons Seasoned Salt
- 2 Tablespoons Granulated Sugar
- 2 teaspoons Garlic Powder
Preparation
Spray a 10 x 7″ (approximate size) casserole pan with cooking spray; spread 1/2 cup of the sour cream on the bottom.
Break up the cooked chicken into a saucepan with 1/2 cup sour cream and all of the remaining ingredients (except the oil, cheese and tortillas). Heat through over low heat.
Soften the corn tortillas by heating about 1/2-inch of oil over medium-high heat in a small skillet. Fry each tortilla for a few seconds on each side to soften.
Spread about 1/4 cup of chicken mixture onto each tortilla, folding the sides over the filling and placing them seam side down in your prepared casserole.
Preheat the oven to 450 degrees F. Spread the remaining sour cream over top of the casserole and then sprinkle with cheeses. Bake 8 to 10 minutes, or until the cheese is melted.
Serve with salsa on the side, if desired.
*Homemade chili seasoning: Mix all ingredients thoroughly. Store in an airtight container. Shake or stir before using.
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