Continue After Advertisement
Ingredients
-
4
Chicken Breasts - cooked and shredded
-
1 cup
Sour Cream
-
8 ounces
Old El Paso Green Chillies
-
1 packet
Flour Tortillas
-
1
Onion diced
-
10 ounces
Shredded Mexican Cheese Blend
-
1
Can Cream of Chicken Soup
Directions
-
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
-
Cover with foil and bake at 350 for 30 minutes
-
Garnish with Cilantro, Scallions, and Sour Cream
See what other Food52ers are saying.