20 Min. Sour Cream Chicken Enchiladas

1. 1

   Heat tortillas in oil (corn or flour) and drain.

2. 2

   Place 1 T of mixture in the middle and roll up -- line them all up in a casserole and when done -- pour what's left over on top and cover with cheese.

3. 3

   Bake 350 for 20 minutes.

4. 4

   Top with salsa or any relish you like.

5. 5

   P.S. I make my own soup. I melt butter or margarine and add enough flour to make a thin paste and some salt and pepper. I cook this about 2 min while stirring with a whisk as it thickens.

6. 6

   Then I add 1 can of beef broth and some powdered chicken stock and when it gets to the consistency I want I add the 2 cans of chicken & the juice, sour cream (opt) and some chopped jalapenos. After rolling up the tortillas I bake- 5 min before done I top with mexican cheese and some chopped tops of green onion. We serve salsa on the side.

* Per serving · 4 servings · Values may vary.