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Thursday, February 19, 2009

Sour Cream & Chicken Enchiladas

16oz. sour cream
2 cans cream of chicken soup
1 large can of canned chicken or any pre-cooked chicken
1 1/2 cups grated cheddar cheese
4 oz. diced green chilies and 1/2 cup diced onion (I substitute green onion for the green chilies)
1 dozen flour tortillas
1. Mix sour cream, cream of chicken, chicken, cheese, green chilies, and onion in a medium mixing bowl.
2. Warm tortillas.
3. Spread mixture on each tortilla and roll. Place in a 9x13 baking dish.
4. Pour remaining mixture over top the rolled tortillas. (you can sprinkle a little more cheese on top if you'd like.)
5. Bake for 25 minutes at 350 degrees, or until heated through and cheese is melted.