Many years ago, I was part of a dinner group with three other ladies. We actually cooked and exchanged dinners, and this is how it worked: Once a month each of us would prepare four different dinners, but we would make enough of each dinner for all four families. We packaged up the dinners in disposable foil containers, and we included instructions on how to bake them or do any last minute preparations. Then the four of us met together and exchanged all of the dinners so that each person ended up with 16 different dinners. Once we got back home, we would put all of our dinners in the freezer, and over the next month, we had 16 nights worth of dinners where we didn’t have to cook.
The reason I’m sharing that story with you today is because one of the dinners that I received from that dinner group was these Sour Cream Chicken Enchiladas. I thought they were so good that I asked for the recipe, and I have made them many times since then.
They are really very simple. You don’t even have to fry the tortillas. It’s just a matter of cooking the chicken, mixing it up with the other ingredients, and rolling the mixture up in the tortillas. Top with more cheese and then bake them in the oven.
Serving Suggestion: These enchiladas are fabulous served with my Spanish Rice.
Recipe Courtesy of Stacey Taylor/Adapted by Winner Dinners
Makes 14 enchiladas
2-1/2 cups shredded cooked chicken
1 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 16-oz. package sour cream
1 4-oz. can diced green chiles
1 3.8-oz. can sliced olives, drained
2 cups shredded Monterey jack cheese
2 cups shredded cheddar cheese
14 flour tortillas
In a large bowl, combine the first 7 ingredients plus 1 cup each of jack and cheddar cheeses. Put 1/2 cup of the mixture in a tortilla and roll. Place in 9×13 pans. Repeat with remaining mixture and tortillas. Top with remaining cheese. Bake at 350 for 30-40 minutes.