Sour Cream Green Chili Chicken Enchiladas

Remember last week when I made the creamy chicken chili?  Well, I had tons of leftovers that I put into the freezer.  I decided to use the rest to make enchiladas.  I made up my own recipe last night and I have to say they were pretty tasty.

I took a 8-oz container of sour cream and a can of Hatch Green Chili Enchilada sauce and whisked them together in a bowl.

Then I took corn tortillas and filled them with onion, the chicken, Mexican blend shredded cheese and rolled each one placing them in a 9×13 greased dish.  The dish fit 10 enchiladas.  I poured the sour cream mixture over the top, topped with shredded cheddar cheese and baked for 45 minutes at 350 degrees.  I served them with a southwestern chopped salad.

I still have chicken left from the original recipe!  So, one meal will now turn to three when I use the rest to make grilled tacos.

Have a thrilling Thursday. 

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