Sour Cream Chicken Enchiladas
in casserole, chicken, good use for leftovers, main dish on Wednesday, October 12, 2011
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2 cans cream of chicken soup
1 can green chiles
2 cups (16 oz.) sour cream
1 pkg. whole wheat tortillas (about 8-10)
Shredded Cheddar
Mix the soup, chiles and sour cream. Put a tablespoon of sauce on a tortilla. Add some chicken and roll it up. Put in pan. Repeat. Spread remaining sauce over tortillas. Sprinkle with cheese. Bake at 350 until done. 30 minutes?
Holly’s Note:
I received this from someone at a ward dinner. Alan loves it. He would eat it every day. It’s super easy and it’s easy to keep all the ingredients on hand. It's also a great way to use leftover roast chicken.
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This entry was posted on Wednesday, October 12, 2011 at 3:16 PM and is filed under casserole, chicken, good use for leftovers, main dish. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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