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Chicken Enchiladas
Description
These enchiladas are not going to help your diet. I’m sorry.
Ingredients
- 2 cans Cream Of Chicken Soup (10 Oz Cans)
- 1 can Cream Of Mushroom Soup (10 Oz. Can)
- 4 cups Sour Cream
- 1 bunch Green Onions, Chopped
- 4 cups Chopped, Cooked Chicken (for 4 Cups You'll Need About 5 Chicken Breasts)
- 1 can Chopped Green Chilies (4.5 Oz Can)
- 16 whole 9" Flour Tortillas
- 4 cups Shredded Cheddar Cheese
Preparation
Preheat oven to 350 F. Grease two 9×13 pans.
In a large bowl mix soups, sour cream and most of the green onions (reserving a handful for garnishing the top of the casseroles). Set 1/2 of the mixture aside in another bowl. Stir the chicken and chilies into the large bowl.
Place 1/3 cup of the chicken mixture down the center of each tortilla. Roll it up (no need to close the ends) and place 8 in each pan, placing them seam side down. Spoon the reserved soup mixture over top the tortillas. Spread 2 cups of shredded cheese on each casserole, and sprinkle the reserved green onions on top.
Bake uncovered for 30-40 minutes or until bubbly and heated through. Serve with (gasp) additional sour cream and salsa.
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