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These enchiladas are not going to help your diet. I’m sorry.
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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