Easy Chicken Enchiladas
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- chicken breasts, boneless and skinless
- 1 pkg
- of 8 flour tortillas
- 2 can(s)
- cream of chicken soup
- 8 oz
- sour cream
- 1 can(s)
- 4 oz green chilis
- 2 c
- shredded cheddar cheese
1Stew chicken, cool and dice.
2Lay out tortillas to bring to room temp.
3Mix chicken, soup, half of the cheese,sour cream and chilies in a bowl.
4In the bottom of a 13x9x2 baking dish spread a small amount of the soup and cheese mixture.
5Spread a small amount of mixture on each tortilla and roll up. Place in pan.
6Pour remaining mixture over the top and top with remaining cheese.
7Bake at 350 degrees until bubbly.