Chicken Enchiladas

1. 1

   Boil chicken; remove from bone and chop into small pieces. Set aside.

2. 2

   Mix soup and sour cream together; set aside.

3. 3

   Cover bottom of dish lightly with soup mixture.

4. 4

   Lay flat each tortilla, pieces of chicken, sprinkle of green onions and grated cheese. Roll up like a jelly roll.

5. 5

   Place each tortilla, seam side down, in an oblong Pyrex dish.

6. 6

   When all tortillas are in dish, spread remaining soup and sour cream mixture over tortillas and then remaining grated cheese.

7. 7

   Cover with foil.

8. 8

   Bake 30 to 45 minutes at 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.