CHICKEN ENCHILADAS

2 CANS CREAM OF CHICKEN SOUP

1 SMALL CAN CHOPPED GREEN CHILIES

½ CUP GREEN ONION

½ PINT SOUR CREAM

¼ LB GRATED CHEESE

1 PKG FLOUR TORTILLAS

3 CUPS CUBED, COOKED CHICKEN

MIX SOUP, CHILIES, ONIONS, SOUR CREAM, CHICKEN AND ½ CHEESE.

FILL EACH TORTILLA, ROLL AND PLACE IN GREASED 9 X 13 PAN.

POUR REMAINING MIXTURE OVER ROLLED TORTILLAS IN PAN.

TOP WITH REST OF CHEESE.

BAKE AT 350 FOR 30 MINUTES.

(You may want to make more sauce.)

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