Chicken Enchiladas

7 ingredients
5 steps

Ingredients

  • 2 doz. white corn tortillas
  • 2 cans cream of chicken soup
  • 1 can chopped green chilies
  • 1 onion, chopped
  • 5 to 6 chicken breasts, cooked and chopped (save broth)
  • 3 lb. grated cheese (Cheddar and/or Monterey Jack)
  • 16 oz. sour cream

Directions

  1. 1
    To soften tortillas, dip in hot oil in skillet and drain on paper towel.
  2. 2
    Or you can spray them with nonstick cooking oil, stack in foil, cover tightly and heat in the oven.
  3. 3
    This allows them to become limp and easy to fill.
  4. 4
    Mix the soup, 2 cups broth, about 3/4 cup of cheese and green chilies in saucepan.
  5. 5
    Heat until cheese melts.

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