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Green Chili Sour Cream Enchiladas - Janette Johnson

Recipe

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Ingredients

  • 2 cans cream of chicken soup
  • 1 can diced green chilis
  • 1 pint sour cream
  • 3 chicken breasts, cooked and shredded
  • Cheddar cheese, grated
  • 12 corn tortillas

Steps

  1. Fry the tortillas in oil so that they are not crisp, only soft enough to roll easily. Drain between paper towels to soak up oil.
  2. Combine soup, green chilis and sour cream. Blend well. Spread a small amount of this sauce in the bottom of a 9x13 pan. Take a tortilla, place a spoonful of sauce, some shredded chicken and a little cheese in the center. Roll up and put into the pan. Repeat process until all tortillas are rolled. Top with the remaining sauce and sprinkle with more cheese. Bake for 30 minutes or until hot and bubbly, at 350F.
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