Shannon's Sour Cream Chicken Enchiladas

My best friend since 6th grade gave me this incredible recipe at my bridal shower over six years ago.  (You can check out her blog here!)  I'm pretty sure she got it from her sis-in-law (correction: it was from our amazing Bible study leader/mentor-turned-friend Brandi Addington).  This dish is so awesome for prepping ahead of time during your kids' naps, or for freezing or bringing a meal to a friend.

Sour Cream Chicken Enchiladas

from the loving kitchen of Shannon Paterson

Ingredients:

3 cans cream of chicken soup
Green onions (3 to a whole bunch)
1 1/2 lb Monterey jack cheese
16 oz sour cream
7 oz diced mild green chilies (small can)
One whole rotisserie chicken
15-20 corn tortillas

Can sliced black olives (optional, for garnish)

Step by Step:

First, pre-heat oven to 325 degrees Fahrenheit. 



 Peel meat from the rotisserie chicken into small strips.  OR boil chicken breasts till cooked, then shred chicken using forks or a standing mixer (with flat beater--while still hot).

Shred Monterey Jack cheese. 

Chop green onions.  

In a large skillet put chicken soup, chilies, most of the green onions (save some for garnish), and half the sour cream.  Stir and heat on low until just slightly warm.

Dip both sides of tortilla in sauce.

Put on cutting board (or I just keep it in my hand), fill with some cheese and chicken, roll up

(should be about an inch and a half to two inches thick), and stick in casserole dish. 

Repeat until filled.

Take remaining sauce (or most of it, you don't want it too soupy) and pour on top of rolled up tortillas.  Spread so it's even.  

Next, take the remaining sour cream and stir until thin and easy to spread.  Spoon the sour cream over the sauce 

Spread sour cream until even.  

Put a good amount of shredded cheese on top.

Then put in the oven (325 degrees F) for 30 minutes.  If enchiladas were refrigerated, bake for 35 min.

When enchiladas are done, garnish with black olives and green onions. 
(Optional!  I often do half and half so everyone wins.)
Let sit 10 minutes before serving.

And enjoy!  It's always a fun guessing game trying to cut where you think the enchiladas are. 

Oh, and it is Absolutely Delicious as left overs, too.

Shout out to my Enish Leb for such an awesome dish. :) xoxo

Here's the complete recipe below:

Sour Cream Chicken Enchiladas

from the loving kitchen of Shannon Paterson

Ingredients:

3 cans cream of chicken soup

Green onions (3 to a whole bunch)

1 1/2 lb Monterey jack cheese

16 oz sour cream

7 oz diced mild green chilies (small can)

One whole rotisserie chicken

15-20 corn tortillas

Can sliced black olives (optional, for garnish)

Directions:

Pre-heat oven to 325 degrees Fahrenheit. 

Peel meat from chicken into small strips.  Chop green onions.  Shred cheese.  Set these aside.  In a large skillet put chicken soup, chilies, most of the green onions (save some for garnish), and half the sour cream.  Stir and heat on low until just slightly warm.

In a casserole dish (9x13) put a little sauce at the bottom to cover thinly.  Get tortillas, cheese, and chicken ready to assemble.  Dip both sides of tortilla in sauce, put on cutting board (I just keep it in my hand), fill with some cheese and chicken, roll up (should be about an inch and a half thick) and stick in casserole dish.  Repeat until full.

Take remaining sauce (or most of it, you don't want it too soupy) and pour on top of rolled up tortillas.  Spread so it's even.  Next, take the remaining sour cream and stir until thin and easy to spread.  Spoon the sour cream over the sauce and spread until even.  Put a good amount of shredded cheese on top.

Put in a pre-heated oven (325) for 30 minutes.  If enchiladas were refrigerated, bake for 35 min.  When enchiladas are done, garnish with black olives and green onions (optional) and let sit for 10 minutes before serving.