Sour Cream Chicken Enchiladas
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- boneless skinless chicken breasts
- 3 can(s)
- cream of chicken soup
- 16 oz
- sour cream, lite
- 1/2 plus c
- chopped jalapeños-- jarr old el paso
- flour tortillas
- salt and pepper
- 2 c
- cheddar cheese, shredded
1Boil chicken breasts, cool and shred apart
2in a bowl mix both soups, sour cream and jalapeños
3add 1/2 of mixture to shredded chicken and mix well until blended
4Lay out all tortillas, and scoop chicken mixture into tortillas. (if you have some left that's ok)
5Roll up tortillas and place in 9x13 pan.....do not have to spray it.
Top with extra chicken mixture and then pour sauce on top....use it all.
6Top with shredded cheese and can use sliced jalapeños.
7Bake at 350* for 40min
I serve with Spanish rice, barracho beans and salad