|Recipe for Sour Cream And Chicken Enchiladas from the Southwestern section.
Sour Cream and Chicken Enchiladas
10 flour tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
4 chicken breasts, cooked and shredded
1 (4 ounce) can green chiles, chopped
2 cups sour cream
1 1/2 cups grated Cheddar cheese, divided
5 green onions (including tops), chopped
Mix soups, chicken, chiles, sour cream and 1 cup of the Cheddar cheese. Set aside one third of the mixture for topping.
Fill each tortilla with about 2 tablespoons chicken mixture. Roll up and place seam side down, in a shallow casserole. Add topping that was set aside and sprinkle with remaining 1/2 cup cheese. Bake for 20 to 25 minutes at 350 degrees until bubbly.
We hope you enjoy your freshly made Sour Cream And Chicken Enchiladas. This recipe came from Southwestern's, if you'd liked this recipe, there may be many others you'll find delicious as well.