Sour Cream Chicken Enchiladas
- 2 cans cream of chicken soup
- 1 bag of velveeta shredded cheese
- 1 can of diced green chili's
- 1/2 pint of sour cream
- 4-5 chicken breasts
- 1 package flour tortillas
- 1 tbsp Cavenders spice
- 1 tbsp garlic powder
Mix cheese, soup, chili's and sour cream and let sit.
Cut chicken in cubes, cook in boiling water. Add 1 tbsp ground red pepper, 1 tbsp cavenders, and 1 tbsp garlic powder.
Once chicken is cooked, take tortillas and rub the cheese mixture on the inside, then add the chicken. Be sure to not over fill with mixture. Take a baking pan and be sure to use a non-stick spray on the bottom.
Once all the tortillas are rolled up and placed in the pan, take what's left of the cheese mixture and pour over the top of the enchiladas. Bake at 350 degrees until bubbly on top and hot in the center.