Sour Cream Chicken Enchiladas
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A mexican take on sour cream chicken enchiladas, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 cans cream of chicken soup (undiluted)
- 1 can chopped green chilies
- 1 bunch chopped green onions
- 1 c. sour cream
- 1/4 lb. sharp Cheddar cheese, grated
- 1 (10 to 12 count) pkg. flour tortillas
- 1 whole chicken, boned and cut up
Method
Heat together soup, chilies, sour cream, chicken and onions. Fill tortillas with 1/2 of soup mixture and roll up.
Pour remaining soup on top.
Top with cheese.
Bake at 350° for 30 minutes.
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