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    Sour Cream Chicken Enchiladas


    Source of Recipe


    Sherri Fisher

    List of Ingredients




    4 boneless, skinless chicken breasts, cooked and chopped
    10 ¾-oz can cream of mushroom soup
    10 ¾-oz can cream of chicken soup
    8-oz container sour cream
    4-oz can diced green chiles
    1 onion, chopped
    12-oz pkg 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.

 

 

 

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