Chicken Enchiladas
7 ingredients
3 steps
Ingredients
- 1 chicken
- 1 large carton sour cream
- 1 small can chopped green chilies
- 2 cans cream of chicken soup
- 8 oz. Longhorn cheese, grated
- 4 tortillas
- green onions
Directions
-
1Cook and debone chicken; chop into small pieces. Chop green onions and tops. Mix with chicken, 1/2 the cheese, 2/3 of sour cream and chopped chilies. In another bowl, mix soup and remaining sour cream. Roll chicken mixture in tortillas; place in a row in large pan (9 1/2 x 13-inches).
-
2Cover enchiladas with soup mixture and top with cheese.
-
3Bake, uncovered, at 350° for 30 minutes or until cheese is melted. Serves 4 to 6.
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