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Fall in love with this Santa Fe classic recipe I got from my mom.
Combine chicken, sour cream, grilled onion, salt, and pepper in a bowl and toss together; reserve.
Quickly fry 1 tortilla at a time in hot oil to soften. (I put them on a paper towel after frying.)
Spoon a heaping tablespoon of chicken mixture onto each tortilla. Spread down the center and roll. Place seam side down in a baking dish. When all tortillas are filled, spoon sauce over and top with cheese.
Bake in a 400F oven for 12 to 15 minutes or until enchiladas are hot. Let cool 5 minutes and serve with whatever you like! I mixed the leftover chicken with a corn salsa from Trader Joe’s and black beans!
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