Monster Sour Cream Enchiladas Best Dishes

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Monster Sour Cream Enchiladas

"Muenster and longhorn cheeses lend an unusual 'monster' taste to this enchiladas version on a favorite Tex-Mex subject matter dish. These are very tasty. I were given the recipe from my mom or even my choosy circle of relatives will consume them!"

Ingredients :

three (10.Seventy five ounce) cans condensed cream of chicken soup
1 pint sour cream
1 cup green chile peppers, diced
12 (6 inch) corn tortillas
1 roasted chook, shredded
eight oz. Shredded Colby longhorn cheese
8 oz. Shredded Muenster cheese
2 bunches inexperienced onions, chopped

Instructions :

Prep :	Cook : 6M	Ready in :

Preheat oven to 375 levels F (one hundred ninety degrees C).
In a big bowl combine the soup, bitter cream and inexperienced chiles. Mix together and pour a small quantity of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the aggregate and a few spoonfuls of shredded chicken inside every tortilla and roll them all up.
Place tortillas in baking dish and pour the remaining bitter cream combination over all. Top with shredded cheeses and chopped green onion. Bake within the preheated oven for 1 hour.

Notes :

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