Our Favorite Sour Cream Chicken Enchiladas

1. 1

   Boil chicken breasts for 25 minutes. Chop into small pieces. Mix chicken with cream of chicken soup, 1 1/2 pints of sour cream and green chilies. With an oil sprayer, spray a frying pan with a little oil and heat each tortilla until softened. Spread some creamed mixture down the middle of each tortilla (reserving some creamed mixture for topping).

2. 2

   Sprinkle some chopped onion and cheese on the filling of each tortilla (reserving some cheese for topping).

3. 3

   Roll up each tortilla and place seam side down in a greased pan. Pour remaining cream mixture over tortillas and sprinkle with remaining cheese. Bake at 350u00b0 for 20 to 25 minutes. Garnish with sliced olives, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.