Monster Sour Cream Enchiladas Popular Recipes

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Monster Sour Cream Enchiladas

"Muenster and longhorn cheeses lend an unusual 'monster' taste to this enchiladas variation on a favorite Tex-Mex theme dish. These are very tasty. I got the recipe from my mom and even my picky family will eat them!"

Ingredients :

• 3 (10.75 ounce) cans condensed cream of chicken soup
• 1 pint sour cream
• 1 cup green chile peppers, diced
• 12 (6 inch) corn tortillas
• 1 roasted chicken, shredded
• 8 ounces shredded Colby longhorn cheese
• 8 ounces shredded Muenster cheese
• 2 bunches green onions, chopped

Instructions :

Prep :	Cook : 6M	Ready in :

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
• Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.

Notes :

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