Sour Cream Enchiladas
Cook diced chicken breast (I usually use 2 or 3 breast halves) with garlic and onions (if desired.) Or just season with your favorite dry rub.
2 cans cream o’ soup (I use cream of chicken)
1 pt. sour cream
1 sm can green chilies
1 cup grated cheese (at least)
Add chicken to sauce
and fill corn or flour tortillas.
Roll tortillas like a burrito or layer like lasagna for casserole.
Place in pan and top with any remaining sauce and extra cheese.
Bake at 350° about 40 minutes or until bubbly.
Makes about 10 enchiladas
I like to add some petite diced tomatoes to the sauce. I also like to add half a bottle of Chile Verde sauce. Usually I leave out anything "verde" because hubby prefers it without.
We always use the uncooked flour tortillas from Costco.
Once you've had them, you'll never go back to the supermarket bagged ones.
There is no picture of the finished product, because we ate them too fast. They do save well in the fridge for a few days and make great leftovers for lunch or dinner.