Creamy Chicken Enchiladas
Julie
ingredients
- 2 1/2 cups chopped cooked chicken
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 2 cups multi-cheese shredded cheese
- 12 8 inch tortillas
- 1 can mild enchilada sauce
directions
Mix the soup, chicken, sour cream and 1 cup of cheese in a bowl. Spoon about 1/4 cup of the chicken mixture down center of tortilla, roll up and place seam side down in greased 13x9 pan. Top with enchilada sauce and remaining 1 cup cheese. Bake at 350 for 25 minutes until bubbly.
notes
Modified from Kraftfoods.com. Very good and favorite of Jason's.
Source: Julie
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