Mom'S Easy Sour Cream Chicken Enchiladas

1. 1

   First, prepare the enchiladas. Set out each tortilla and scoop in cheese, green onion, and canned chicken. I usually eye ball this, but its roughly a little less than 1/2 cup cheese per tortilla.

2. 2

   Roll up each tortilla once filled and place in a baking dish coated with nonstick spray.

3. 3

   For the sauce: In a bowl combine the can of cream of chicken soup with the same amount of sour cream.

4. 4

   Coat the top of the rolled tortillas with the sauce. Sprinkle some cheese on top.

5. 5

   Bake at 350 degrees for 25 minutes.

6. 6

   Serve immediately. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.