Chicken Enchiladas Ole'


  • 2 1/2 cups chopped cooked chicken
  • 1 container sour cream (16oz.)
  • 1 1/2 cups shredded cheddar cheese
  • 1/3 cup chopped onion
  • Ad
  • dash red pepper
  • cumin (sprinkle on each tortilla mixture)
  • 12 flour tortillas
  • oil
  • 1 1/2 cups salsa


Combine chicken, 1 cup sour cream, 3/4 cup cheese and the onions and the pepper; mix well. Dip tortillas in hot oil to soften; drain. Top each tortilla with 1/4 cup mixture and sprinkle with cumin; roll up tightly. Place seam down in 9x13 inch pan. Top with salsa. Bake at 375 degrees F for 25 minutes. Sprinkle with remaining cheese and serve with remaining sour cream.

By Robin from Washington, IA


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