Chicken Enchiladas

1. 1

   Combine chicken, sour cream, chilies, onion, salt and cheese. Dip tortillas into enchilada sauce.

2. 2

   In ungreased 9 x 13-inch pan, overlap 2 tortillas to fit width of pan.

3. 3

   Spread about 2/3 cup of chicken mixture down middle of each tortilla.

4. 4

   Fold and turn seam side down.

5. 5

   Repeat with remaining cheese.

6. 6

   Bake, uncovered, 20 minutes or until cheese melts and enchiladas are heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.