Chicken Enchiladas
10 ingredients
3 steps
Ingredients
- 4 cooked chicken breasts, diced
- 16 oz. sour cream
- 2 cans cream of mushroom soup
- 1 can diced green chilies
- 1 tsp. oregano
- 1/2 tsp. chili powder
- 1 tsp. garlic
- 8 oz. grated Monterey Jack cheese
- 18 corn tortillas
- vegetable oil or nonstick spray
Directions
-
1Bake skinless chicken breasts, lightly seasoned with pepper, garlic and oregano.
-
2Meanwhile, in a large saucepan, combine the sour cream, soups, green chilies and spices.
-
3Heat on medium heat, stirring occasionally.
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