Sour Cream Chicken Enchiladas My Way

1. 1

   Preheat oven to 425 degrees.

2. 2

   Spray a 9 x 13 casserole dish with cooking spray.

3. 3

   Dice chicken fairly fine.

4. 4

   Combine chicken, half of the cheddar cheese, half of the sour cream and half of the chiles (undrained).

5. 5

   Fill your tortillas and roll, placing side by side in your dish.

6. 6

   (Two of mine had to go lengthwise down the side.)

7. 7

   On the stovetop, combine the Velveeta, remaining cheese, remaining chiles and remaining sour cream over low, low heat to melt the Velveeta.

8. 8

   Pour this over your prepared enchiladas.

9. 9

   Salt and pepper to taste.

10. 10

    (I add a little cumin here as well ... up to you.)

11. 11

    Cook for 30-35 minutes until bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.