Sour Cream Chicken Enchiladas

1. 1

   Mix together chicken soup, chicken, 3/4 pint sour cream, green chilies, salt and onion.

2. 2

   Soften tortillas in hot cooking oil for just a few seconds; drain on paper towel.

3. 3

   Put a portion of the filling in the middle of each tortilla with a small amount of the grated cheese on each.

4. 4

   Roll.

5. 5

   Place in a long baking dish that has been lined with small amount of filling.

6. 6

   After all enchiladas are assembled, add remaining sauce on top, then add rest of sour cream and any grated cheese remaining.

7. 7

   Bake at 350u00b0 for 20 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.