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Chicken sour cream enchiladas

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Ingredients/Components

can cream of chicken soup - 1 item
can cream of mushroom soup - 1 item
container sour cream - 1 (16
small cans diced green chilies - 2 item
medium flour tortillas - 12 item
each: Monterey Jack and Cheddar cheese - 1 pkg
cooked, deboned chicken breasts, cut up into chunks reserve some of the broth - 4 item

How to make chicken sour cream enchiladas:

In a large saucepan, mix the 2 different kinds of soup, green chilies, chicken and sour cream together. It will be thick, so you will need to add a little of the broth from the chicken to make it the right consistency, not runny, but not like paste, but in between.

Using a large casserole dish, take the flour tortillas, one at a time and spoon some of the soup mixture in the center of the tortilla, add some of the cheese and roll up. Place in the dish. Continue this until you have used all of the flour tortillas or until your dish is full. Pour the remaining soup mixture over the rolled tortillas and top with remaining Monterey Jack cheese and Cheddar cheese. Bake at 350° until the cheese has melted and is bubbly.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.4

Average rating: 3.4, total votes: 8

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Related ingredients:

flour, vegetable oil, chicken breasts, cooked rice, cream cheese, cubed, chicken breasts, skinned and boned, to 6 boneless, skinless chicken breasts, skinned chicken, cut up