Sour Cream Chicken Enchiladas |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I found this recipe when searching for a recipe to use up some leftover grilled chicken breast. Plus it can be put together early in the day, then cooked for dinner. Ingredients:
1 (10 3/4 ounce) can cream of chicken soup |
1/2 cup sour cream |
1 (4 1/2 ounce) can chopped green chilies |
8 12-inch flour tortillas |
2 cups shredded cheddar cheese |
2 cups chopped cooked chicken |
Directions:
1. Heatr oven to 350°F.
2. Spray 13x9 baking dish with cooking spray.
3. In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
4. Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
5. Spoon remaining mixture onto top of the tortillas and cover pan with foil.
6. Bake 30 to 35 minutes.
7. Remove from oven and top with the reserved cup of cheese.
8. Bake 5 minutes longer, or until cheese is melted.
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