Sour Cream Chicken Enchiladas
Source of Recipe
CD Kitchen
List of Ingredients
l (l0 3/4 oz.) can condensed cream of chicken soup
l (8 oz) container sour cream
l (4.5 oz) chopped green chiles
l pkg. (l2 ct.) flour tortillas
l2 oz. (3 cups) shredded cheddar cheese (sometimes I use taco blend)
3 l/3 c. chopped cooked chicken (in a hurry I substitute the canned
chicken.
Recipe
l. Heat oven to 350F. Spray l3 x 9 inch glass baking dish with
nonstick cooking spray. In med. bowl, combine soup, sour cream and
green chiles; mix well.
2. Spoon 2 tablespoons sour cream mixture down center of each
tortilla. Reserve l/2 c. cheese. Top each tortilla with about l/4
c. chicken and scant l/4 c. cheese. Fold sides over filling; place
seam side down in dish. Spoon remaining sour cream over filled
tortillas. Cover with foil.
3. Bake at 350 for 30 to 35 minutes or until hot and bubbly. Remove
foil; sprinkle with reserve l/2 cup cheese. Return to oven and bake
uncovered for an additional 5 minutes.
6 servings
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