My friend, Jaime, made these enchiladas for our dinner swap. These enchiladas are perfect for a dinner swap because they can go in the freezer for later, or be baked immediately. They were delicious, and I was so happy to pop them into the oven for 20 minutes and have dinner ready to go!
Sour Cream Chicken Enchiladas
serves 5-6
4 chicken breasts, cooked and shredded
1 small can diced green chiles
2 cups cheddar cheese, shredded
6-8 flour tortillas
16 ounces sour cream
1/2 cup whipping cream
Preheat oven to 325.
Combine chicken, green chiles, and 3/4 cup of the cheese in a bowl. Place mixture onto tortillas, roll, and place in a 9×13 casserole dish.
Mix sour cream & whipping cream separately. Pour over the top of the enchiladas and sprinkle with remaining cheese.
Bake for 20 mins, until cheese melts.
