Sour Cream Chicken Enchiladas

1. 1

   Mix soup, sour cream, mayonnaise and diced chilies to taste. Heat mixture over medium heat until blended.

2. 2

   Boil chicken breasts in water and chicken bouillon (optional) until cooked (approximately 40 minutes).

3. 3

   When cooled, skin, bone and dice. Pour 1/2 of the sauce over chicken; stir until mixed.

4. 4

   Spread a small portion of the other 1/2 of sauce in bottom of a casserole dish.

5. 5

   Put portion of chicken mixture in each tortilla.

6. 6

   Roll and place in dish.

7. 7

   Pour remainder of sauce over rolled tortillas.

* Per serving · 4 servings · Values may vary.

No additional tips available.