Sour Cream Enchiladas

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   Preheat oven to 350u00b0. Butter a 9 x 12 baking dish. Cook the chicken in water until tender; remove and cut into bite-size pieces. In a large pot, mix together the soup, sour cream, onion, garlic and chiles and simmer for 5 minutes. In another skillet, heat the oil. Cook each tortilla in the oil until soft, about 1 to 2 minutes. Drain on paper towels. Top each tortilla with chicken pieces and about 2 tablespoons of soup mixture. Roll up tortillas. Arrange in the prepared dish and pour the remaining soup mixture over the enchiladas. Top with shredded cheese and bake, covered, for 20 minutes. Uncover and bake an additional 10 minutes. Serve hot.

* Per serving · 4 servings · Values may vary.

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