Sour Cream Enchiladas
- 1 1/2 lbs chicken breasts, cooked and chopped
- 2 cans Cream of Chicken soup
- 1 cup sour cream
- 1 1/2 tsp minced onion
- 2 cans (4 oz) mild green chilies
- 1/2 cup oil
- 1 dozen corn tortillas
- 1 cup shredded sharp cheddar cheese
Preheat oven to 350*
In a pan, heat soup, sour cream, onion, and chilies 5 minutes.
Soften tortillas in hot oil.
Top each tortilla with chicken and 2 Tbsp soup mixture. Roll up.
Arrange in greased 9x13 dish.
Pour remaining mixture over enchiladas. Top with cheese. Bake 30 minutes.