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Ingredients
- 4 cooked shredded boneless skinless chicken breasts
- 1 large can green chili enchilada sauce
- 2 cans low sodium cream of chicken soup
- sour cream
- guacamole (optional)
- shredded cheddar cheese
- sliced black olives (optional)
Preparation
Step 1
mix enchilada sauce and chicken soup together
mix 1 cup of sauce into chicken, reserve remaining sauce
spread 1 tablespoon sour cream on tortilla
add about 2 tablespoons chicken to tortilla
top with cheese, olives, and guacamole wrap tortilla
place in lightly greased baking pan, cover enchiladas with remaining sauce
bake at 350* for 45 minutes