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Chicken Enchiladas

Chicken Enchiladas

Great Grandma Jeanette
Sour cream based enchiladas.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mexican

Equipment

  • Sauce pan
  • 13 x 9 pan

Ingredients
  

  • ½ Onion, medium
  • 2 cups Cooked chicken, shredded or cut in pieces
  • 1 pint Sour cream
  • 8-12 Corn tortillas
  • 2 cans Cream chicken soup
  • 1 4 oz Can chopped green chilies
  • Shredded cheddar cheese

Instructions
 

  • Combine sour cream, soup, green chilies in saucepan. Heat over medium heat - do not boil. Soft fry tortillas. To soften in microwave, lightly brush each tortilla with oil and stack up on late, cover with plastic wrap and microwave for 30- 45 seconds.
  • Place in each tortilla: 2 tablespoons of mixture, onion to taste, chicken, and cheese. Roll up and place in baking pan. Pour remaining sauce over all and top with additional cheese.
  • Bake at 350° for 30 minutes. Can be frozen and reheated.