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Sour Cream Enchiladas - Jennifer Crites

Recipe

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Ingredients

  • 12 flour tortillas, warmed
  • 4 lbs cooked and shredded chicken breast
  • 1 lb shredded cheddar/jack cheese
  • 29 oz can Macayos Green Enchilada sauce
  • 2 cups sour cream
  • 1 can cream of chicken soup

Steps

  1. Mix enchilada sauce with the sour cream and soup until well blended. Spread 1 cup of this mixture into the bottom of a sprayed 9x13 pan. Put 1/3 cup chicken and a small handful of cheese into each tortilla. Add a big spoonful of sauce and roll up. Place seam side down in the pan and repeat until all tortillas are done. Pour remaining sour cream mixture over the top and bake for 30-40 minutes until hot and bubbly in the center. Bake at 350F.
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