Mix - Shredded chicken, onion, and 1/2 of chillies (set aside)
Mix - Soup, sour cream, 1/2 of chillies (set aside)
Dip tortillas in soup mixture one at a time to soften and place on a sheet of wax paper and rub soup mixture in. (Save some of this mixture to top enchiladas
before baking)
Fill with chicken mixture and shredded cheese (one handful of each)
Roll up and place in lightly greased baking dish (dish should be 9 x 13)
Top with remaining soup mixture and top with shredded cheese
See what other Food52ers are saying.