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Ingredients
- 2 cans cream of chicken soup
- 1/2 cup sour cream
- 1 4 oz. can green chilis
- 1 tsp salt
- 2 doz. corn (or flour) tortillas
- green onions (to top casserole)
- 2 cups grated cheese
Preparation
Step 1
Mix together soup, sour cream, chilis, and salt. Cook tortillas in oil over stovetop to soften. Put soup soup/sour cream mixture on softened tortilla and roll. Pour remaining soup mixture over enchiladas. Top with cheese and green onions. Bake at 350 until cheese is well melted.