Sour Cream Chicken Enchiladas

as made by Janie Sevela



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