Sour Cream Chicken Enchiladas

1. 1

   Heat oven to 350u00b0F.

2. 2

   Bring soup, milk, scallions and pepper to boil.

3. 3

   Remove from heat.

4. 4

   Add green chilies and sour cream and set aside.

5. 5

   In a 9x13 pan, spray lightly with fat free oil (like Pam), pour enough of the soup mixture into the pan to cover the bottom.

6. 6

   Set remaining soup mixture aside.

7. 7

   Take one tortilla, spread chicken and a small amount of cheese down the middle.

8. 8

   Roll and place into pan.

9. 9

   Repeat until tortillas are gone.

10. 10

    Pour rest of soup mixture over the top of the tortillas and spread any remaining cheese over the top.

11. 11

    Bake uncovered for 30 minutes at 350u00b0F.

* Per serving · 4 servings · Values may vary.

No additional tips available.