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Sour Cream Chicken Enchiladas by


1 can cream of chicken soup
8 oz. sour cream
1 can chopped green chilies
1 pkg. flour tortillas
3 cups cheddar cheese
3 cups cooked chicken


Mix soup, sour cream and green chilies. Spoon 2 tbsp into center of each tortilla, set rest aside. Then top each tortillas with 1/4 cup cheese and 1/4 cup chicken. Fold sides of tortillas over; place seam side down in greased 9x13 dish. Spoon remaining soup mix over tortillas. Cover tightly with foil and bake at 350 for 30 minutes. Remove from oven, uncover and sprinkle 1/2 cup cheese. Bake uncovered 5 more minutes and top with tomatoes and lettuce.

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