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Sour Cream Chicken Enchiladas

Source of Recipe

Sherri Fisher - mom of Merideth Fisher - 3rd - Irick


List of Ingredients

4 boneless, skinless chicken breasts, cooked and chopped
1 (10 3/4-oz) can cream of mushroom soup
1 (10 3/4-oz) can cream of chicken soup
1 (8-oz) container sour cream
1 (4-oz) can diced green chiles
1 onion, chopped
12-oz shredded cheddar cheese, divided
10-12 (8-inch) flour tortillas
1 c water



Recipe

Combine chicken, soups, sour cream chiles, onion and 2 cups cheese in a large bowl. Place a large spoonful of chicken mixture on each tortilla; roll up. Arrange tortillas seam-side down in a lightly greased 13 x 9 inch baking pan; set aside. Stir water into remaining chicken mixture; pour over filled tortillas. Sprinkle with remaining cheese; cover with aluminum foil. Bake at 350 degrees for 30 minutes.