Sour Cream Enchiladas

Posted By Joanne Hollingsworth 
Sour Cream Enchiladas – Serves 10
•
• 4 skinless boneless chicken breasts, cut into 1-inch cubes
• 3 cups shredded Cheddar cheese
• 1-3/4 onion, chopped
• 2 pks (20 ttl) (10 inch) flour tortillas
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 (3 ounce) cans chopped green chilies, undrained
• 2 (8 ounce) containers sour cream

1. Boil Chicken – cook through then chop or shred
2. Preheat an oven to 350 degrees F (175 degrees C).
3. In a large bowl combine shred chicken, 2 cups Cheddar Cheese and onion
4. divide mixture among the tortillas and place in baking dish seam side down
5. Heat the cream of chicken soup and green chilies in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.