Monday, November 12, 2018

Sour Cream Chicken Enchiladas

2 cans cream of chicken soup diluted with 1/4 c. milk
1- 3 oz. can diced green chilis
1 pint sour cream
1 onion finely chopped
1 lb. grated cheese (5 cups)
2 c. chopped cooked chicken
1 pkg. 8 inch flour tortillas

Mix soup, chilies and sour cream together for sauce. Sauté onion until translucent and add to chicken. Spoon chicken mixture into the middle of tortillas. Add one spoonful of sauce and sprinkle with grated cheese. Roll up and put in greased 9x13 baking dish. Repeat. Top rolled tortillas with remaining sauce and sprinkle with 1 c. grated cheese. Cover dish with tinfoil and bake at 350 degrees for 1 hour.

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