I had a little change of plan on the Sour Cream Chicken Enchiladas. I made the corn tortillas using Masa, water, and salt. I was using a rolling pin to roll them out, and they didn't come out round. I couldn't really see through the parchment paper. That's my excuse anyway. They were thin enough but shaped more rectangular
. So, the dish became a Sour Cream Chicken Enchilada Casserole. It was good, and I'd do it again.
I watched a video on how to make tortillas without a press. Mine will
be round next time
Here's what I ended up doing:
can of cr of ckn soup
about 1 cup sour cream
about 1 cup salsa verde
Saute about 1/2 cup, maybe a little more, onion
Add shredded, cooked chicken
Season with cumin
shredded colby jack cheese
repeat layers, top with remaining sauce and more cheese
bake at 375 until bubbly
If using a family size can of cr of ckn soup, just double everything. That will make a huge pan of enchiladas.