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Chicken Enchiladas
4 boneless, skinless chicken breasts, cooked and shredded
2 cans cream of mushroom soup
16 oz. sour cream
8 flour tortillas
2 cups cheddar cheese, grated
1 small can green chilies


Cook chicken and shred. (To cook the chicken quickly, cut into pieces and boil.)

Mix soup and sour cream and spread a layer into the bottom of a baking dish sprayed with cooking spray. Roll up a portion of shredded chicken into the tortillas and place in pan. Cover with remaining soup and sour cream mixture. Cover with cheddar cheese and green chilies.

Bake about 20 minutes.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
United States
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