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Chicken Enchiladas
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4 boneless, skinless chicken breasts, cooked and shredded
2 cans cream of mushroom soup
16 oz. sour cream
8 flour tortillas
2 cups cheddar cheese, grated
1 small can green chilies
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Cook chicken and shred. (To cook the chicken quickly, cut into pieces and boil.)
Mix soup and sour cream and spread a layer into the bottom of a baking dish sprayed with cooking spray. Roll up a portion of shredded chicken into the tortillas and place in pan. Cover with remaining soup and sour cream mixture. Cover with cheddar cheese and green chilies.
Bake about 20 minutes.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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ALS
Virginia
United States |
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| This recipe has been viewed 8699 times. |
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