Chicken Enchiladas
1- 16oz. container sour cream
1- 10.5 oz. can cream of mushroom soup
1- 10.5 oz. can cream of chicken soup
1- 4 oz. can diced green chiles
3 cups cheddar cheese, shredded
3-4 chicken breasts, cooked and diced
1 package flour tortillas
*Combine sour cream, soups, and green chiles together in a bowl. Spread a thin layer on the bottom of a 9x13 pan. Add chicken to the mixture. Place a spoonful in a strip in the center of tortilla and add cheddar cheese on top of filling. Roll it up and place in the pan. Save some sauce and cheese to spread over the top of it all. Bake at 375 degrees for 50-60 minutes until edges are lightly browned.
Tiffany Sanders
June 2012
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