Chicken Enchilada Verde

1. 1

   Mix together chicken, cheese, sour cream, onion and green chilies.

2. 2

   In a large saute pan, heat enchilada sauce and cream of chicken soup until warm and blended.

3. 3

   Heat each tortilla in sauce until soft.

4. 4

   Remove and roll with 2-3 tablespoons of filling mixture.

5. 5

   Place filled tortilla, seam down, in 13 x 9 pan coated with non-stick cooking spray.

6. 6

   Place close together.

7. 7

   Cover with remaining sauce.

8. 8

   Cover pan with foil. Bake at 350 degrees for 20 minutes.

9. 9

   Uncover and bake additional 10-15 minutes.

10. 10

    Depending on how full each tortilla is, another pan may be needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.