Sour Cream Chicken Enchiladas

By Kathy Johnson

Ingredients

• 10 flour tortillas
• 2 cans cream of chicken soup
• 1/2 to 1 cup milk
• 4 or 5 chicken breast boiled, deboned, cut into pieces
• 8 oz sour cream
• 2 small cans diced green chilies
• 2 8 oz pkg cheddar cheese grated

Preparation

Step 1

Mix soup, milk, sour cream, and chilies. Using tortillas; fill each with diced chicken and put approximately 2 Tbsp of mixture and roll up and place into baking dish. Pour the rest of the mixture over tortillas. Bake at 350 degrees for about 20 minutes or until bubbly and starts to brown.