Thursday, November 13, 2008

Sour Cream Chicken Enchiladas

This is one of our favorite meals and I often make it for company. Someone at our church brought it to us when Andy was born and we have made it MANY times since.


1 can cream of chicken soup

8 oz sour cream

4 oz can of green chilis or jalapenos (use to taste)

Mix into sauce


2 shredded chicken breasts

1/2 cup chopped onion

2 1/2 cups shredded cheddar

Mix and add a little sauce to moisten.

Spread some sauce in a baking pan to cover bottom. Reserve some sauce for the top. Roll the filling into 12 flour tortillas. Place them seam side down in baking pan. Spread remaining sauce on top of rolls and sprinkle with some more cheddar.

Bake, covered, at 350 for about 30 minutes or until bubbly and heated through.

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