
Sour Cream Chicken Enchiladas
as made by Janie Sevela
Ingredients:
1 large Chicken Breast
1 can Cream of Chicken soup
2 ounces of chopped chilies ( optional )
1/3 cup chopped onion
8 ounces of Sour Cream
6 flour tortillas
3 cups grated Cheddar Cheese
Boil the chicken breast, then dice or shred
Mix the chicken, soup, sour cream and chilies together
Pour a small amount of the mixture into the bottom of an 8 x 8 baking dish, spreading evenly ( this does not have to be too thick of a layer )
Fill the tortilla with the mixture ( remember you have 6 to fill )
Sprinkle on the cheese and onions and wrap like an open ended burrito.
Place them in the dish with the seam side down.
Pour any remaining mixture on top of the rolled tortillas
Sprinkle with cheese
Bake uncovered at 350° for 25 to 30 minutes