Chicken Sour Cream Enchiladas

1. 1

   Preheat the oven to 350*.

2. 2

   Spray the bottom of 4 small crocks(personal size) with non-stick spray.

3. 3

   In a small sauce pan heat the green chili enchilada sauce, cream of chicken, and sour cream until warm (do not boil).

4. 4

   Tear up a corn tortilla and place on the bottom of the crock, making sure to cover the bottom.

5. 5

   Spread a small amount of the green chili sauce mixture over the tortillas, then place a little of the shredded chicken, and a small amount of both cheeses.

6. 6

   Starting with the tortillas repeat the layering.

7. 7

   When you have filled the crock place a final layer of corn tortillas, sauce and top with cheese.

8. 8

   You should have enough ingredients to fill all 4 small crocks.

9. 9

   Bake in the oven for 20-30 minutes or until hot and bubbly.

10. 10

    (You might want to put a cookie sheet under the crocks in case they spill over).

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.