Cheesy Sour Cream Enchiladas

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   Turn oven on 350F.

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   2.

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   Cook cubed chicken and diced onion in a pan until onions are soft and chicken is cooked well.

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   3.

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   In a large saucepan on medium-high heat, combine sour cream, cream of chicken soup, and diced green chiles.

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   Keep on medium heat and let simmer for 10-20 minutes.

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   4.

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   Warm tortillas in between paper towels in the microwave (or on the stove, if youre talentedIm not!).

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    5.

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    Grease a 9x13 pan with oil spray.

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    6.

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    Take warm tortillas, spread a little of the soup-sour cream-chile sauce, then add a spoonful of chicken and onion, and finally, a sprinkle of cheddar and monterey jack cheese.

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    7.

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    Roll and place seam side down in the pan.

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    8.

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    Continue building and rolling.

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    9.

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    When youve filled the pan with rolled enchiladas, pour remaining sauce over the top.

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    Add remaining cheddar and monterey jack cheese.

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    10.

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    Let cook in the oven till cheese on top is melted and gooey delicious.

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    11.

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    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.