Friday, January 18, 2008
Sour Cream Chicken Enchiladas
1 can cream of chicken soup
1 8 oz sour cream
1 can chopped green chiles (4.5 oz)
1 package 12 6 inch flour tortillas
3 cups shredded cheddar cheese
3 cups chopped cooked chicken
Heat oven to 350. Spray a 13 x 9 inch baking dish
In a medium bowl mix soup, sour cream and green chiles
Spoon 2 tablespoons mixture down center of each tortillia,
Top each tortilla with 1/4 cup chicken and 1/4 cup cheese
Fold sides of tortilla over filling, place seam side down in baking dish
Spoon remaining soup mixture over filled tortillas.
Cover tightly with foil
Bake 30 to 35 minutes or until hot and bubbly.
Remove from oven. Uncover, sprinkle with cheese. Return to oven and bake uncovered 5 minutes longer or until cheese is melted.