Chicken Enchiladas by Mary Lee Steele

By kdsorgen

Ingredients

• 3-4 chicken breasts
• 2 cans cream of chicken soup
• 2 small cans chopped green chilies, mild
• 16 oz. sour cream
• 1 finely chopped onion, optional
• 1 large block of cheddar cheese, grated (8-10 oz.)
• salt and pepper to taste
• 16 flour tortillas (small-medium)

Preparation

Step 1

Boil chicken and debone it. Grate and combine cheese. Mix 1 can of soup with 8 oz. of sour cream. Add green chilies, onion, half of grated cheese, chicken, salt and pepper. Microwave tortillas according to package. Fill with chicken mixture. Line in buttered pans (2 pyrex dishes and freeze one).

Topping: Mix 1 can soup with 8 oz. of sour cream and spread evenly over enchiladas. Sprinkle remaining.