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