Sour Cream Chicken Enchiladas

by Rob
(Rio Rancho, New Mexico)

Editors Note: This recipe was submitted on our Favorite Camping Recipes Page.

Sour Cream Chicken Enchiladas

Serves 6-8


1 ½ c. sour cream
1 bunch green onions (mild or medium)
1 brick Monterey Jack cheese
1 brick longhorn cheese
2 lbs. boneless, skinless chicken breasts
2 cans mild red enchilada sauce
1 t. poultry seasoning
4 T. La Victoria salsa Jalapena (mild or medium)
1 t. cumin
1 t. coarse ground pepper
1 t. salt
2 doz. corn tortillas
1 ½ c. oil (to cook tortillas)
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1. Boil chicken and cut into small pieces. Mix with 1 c. sour cream, spices and salsa. Leave in bowl.

2. Grate cheeses—keeping the two kinds separate. Fry the tortillas in a small skillet of oil. Then after allowing the excess oil to shed back into skillet, dip into a similar size skillet of enchilada sauce right out of the can.

3. On a flat surface or plate, place chicken mixture (about 3 T.) and 1 or 2 T. of Jack cheese on tortilla and roll it up. Place in rectangular Corningware or pan. When full, pour remaining enchilada sauce over it and cover with longhorn cheese. Sprinkle on chopped onion tops (scallions).

4. Bake at 375 degrees until cheese melts (about 20-25 min) or place in microwave until cheese melts. Serve with sour cream. (Also great with guacamole on it!)

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