Ingredients
- 1 pkg (10) tortillas
- 1/2 c onion, chopped
- 1 fresh clove garlic, minced
- 1-4 oz can chopped green chilies
- 1/2 c sour cream
- 1-10 3/4 oz can cream of chicken soup
- 4 chicken breasts, cooked and cubed
- 1 c cheddar cheese
- 1 pkg enchilada sauce mix
- 1-16 oz can tomato sauce
- 1 c water
Preparation
Step 1
Remove tortillas from refrigerator; set aside. Heat oven to 350 degrees. In skillet, cook onion and garlic with water until tender. Stir in green chilies, sour cream and soup; mix well. Stir in chicken and 1/2 cup Cheddar cheese. In a saucepan, stir enchilada sauce mix, 1 cup of water and tomato sauce together. Bring mixture to a boil and then simmer 5 minutes. Pour enough sauce mix in a 9x13" baking dish to lightly cover the bottom. If needed, heat tortillas in microwave, covered with plastic wrap until softened, 1 minute. Fill tortillas with chicken mixture; roll up. Place, seam-side down, in baking dish. Cover with remaining sauce. Cover with foil. Bake for 30 to 35 minutes or until cheese is bubbly. Sprinkle remaining cheese over the top and bake until melted.