One of my most favorite things in this world is Mexican food. If you don’t like it, I’m not sure we can be friends. No, just kidding….
Besides a good, chunky salsa, my favorite Mexican dish is enchiladas. I will eat any kind you put in front of me (usually scraping the sauce off with my finger if we are really being honest), but the kind I love most are sour cream enchiladas. I love the smoothness and texture they have and they way they bubble while they are cooking in the oven. Sometimes it’s just painful to have to wait for them to be done!
Nuts, It’s 8AM and I want enchiladas.
Today I’m going to be sharing with you my Mama’s famous sour cream enchiladas. I made these last night and it made two 9×13 pans with seven enchiladas each, so I took a pan over to a friends last night and paired it with The Pioneer Woman’s Restaurant Style Salsa and it was to die for. I hope you and your family love them just as much as mine does!
2 10oz cans cream of chicken soup
2 10oz cans (drained) Rotel
1 medium yellow onion, finely chopped
3-5 chicken breasts, cooked and shredded
2 cups sour cream
3 cups shredded motzerella cheese
3 cups shredded cheddar cheese
14 tortilla shells
1. Preheat oven to 350.
2 In large bowl, combine all ingredients together until smooth. Reserve 3 cups mixture.
3. To assemble enchiladas, generously scoop 3/4 cup enchilada mixture into tortilla shells. Fold and place seam down into two 9×13 pans.
4. Once all enchiladas have been placed in pan, cover with remaining 2 cups enchilada mixture.
5. Cover with tin foil at bake for 35-40 minutes. Last 5 minutes remove foil.
I often half this recipe or will freeze one of the extra pans I make. It freezes really well, just take it out about 4-6 hours before you want to bake it and cook as directed.