Sour Cream Chicken Enchiladas

Marissa Martin, LVN

A Pineywoods Home Health Care, Inc.

3-4 chicken breasts, boiled and chopped
2 cans cream of chicken soup
1 pint sour cream
2 cans diced green chilies
3 chopped green onions
8oz. Monterey Jack cheese
8oz. cheddar cheese
1 dozen flour tortillas
1 package taco seasoning

Stir together soup, sour cream, chilies and green onions. Set aside. Spray a 9×13 inch pan with nonstick cooking spray. Put layer of sour cream mixture on bottom. In separate bowl, mix together chopped chicken, cheeses and taco seasoning, reserving some cheese. In each tortilla, put spoonful of sour cream mixture and spoonful of chicken mixture. Roll and place side by side in pan with folded side down. Over the top, spoon remaining sour cream mixture (cover completely). Sprinkle grated cheese on top. Bake uncovered at 325 degrees for 30-45 minutes until bubbly. Serve with green salad and tortilla chips.

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