Wednesday, November 14, 2007
Sour Cream Enchiladas
2 Cups of Cheese
2 Cups of shredded (or) chunked chicken, (You can use ground beef, if you prefer it.)
Small container of Sour Cream
1 can of Cream of Chicken Soup
Turn oven to 350 degrees.
Cook chicken or use the canned chicken. (I do always have some of that for emergency fast meals.)
Mix container of Sour Cream and can of Cream of Chicken Soup together, and add in the chicken.
Spread on tortilla and add black beans and cheese.
Roll the tortillas, and put them in casserole dish.
Smother the top of the enchiladas with the leftover mixture.
Cook for 20 minutes.
We really like these. They are easy to make and are easy to improvise with. We have put tomatos, salsa, and chiles inside the enchiladas. It always turns out well. :)