Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 1/2 lb. chicken breasts, cut up; 2 cans cream of chicken soup; 1 c. sour cream; 1 1/2 tsp. minced onion; 2 small cans green chilies; 1/2 c. oil; 1 doz. flour tortillas; 1 c. shredded sharp cheese

8 ingredients

5 steps

Ingredients

1 1/2 lb. chicken breasts, cut up
2 cans cream of chicken soup
1 c. sour cream
1 1/2 tsp. minced onion
2 small cans green chilies
1/2 c. oil
1 doz. flour tortillas
1 c. shredded sharp cheese

Directions

1

Cook the chicken breasts. Cut into bite size pieces. Heat together soup, sour cream, onion and chilies for about 5 minutes. Heat oil in skillet.
2

Soften tortillas in oil and drain on paper towels. Top each softened tortilla with chicken pieces and 2 tablespoons soup mixture. Roll up.
3

Arrange on greased baking dish. Pour remaining soup mixture over rolls.
4

Top with cheese. Bake 30 minutes at 350°.
5

May reheat in microwave oven.