Sour Cream Enchiladas

By Rhonda

From Rhonda

Ingredients

• 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

Details

Servings 6

Preparation

Step 1

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.