Quick and Easy Enchiladas

1. 1

   In a medium bowl, combine soup, chilies and sour cream.

2. 2

   Whisk to blend well.

3. 3

   Reserve 1 1/2 cups of mixture.

4. 4

   To remaining mixture add the shredded chicken.

5. 5

   Spoon 2 to 3 tablespoons at the end of each tortilla.

6. 6

   Sprinkle each with about 1 tablespoon cheese.

7. 7

   Roll up and arrange seam-side down in a shallow baking dish just large enough to hold the enchiladas in a single layer.

8. 8

   Pour the reseve mixture over the enchiladas.

9. 9

   Sprinkle remaining cheese on top.

10. 10

    Cover the dish with wax paper.

11. 11

    Cook on Medium (600 to 700 watt oven) 7 to 10 minutes, until heated through.

No additional tips available.