sour cream chicken enchiladas

How To Make sour cream chicken enchiladas

• 
  Step 1
  Flash fry the tortillas, one at a time with a small amount of oil over medium heat. The first side should take 15-20 seconds, and the second side should take around 10 seconds. Set aside on a plate to cool for easy handling.
• Step 2
  In a large bowl mix together shredded chicken, green chiles, onion, 1 can of the soup, 1 C. sour cream, 1/2 C. of the enchilada sauce, and 1 1/2 C. of the shredded cheese.
• Step 3
  In a smaller bowl mix together the remaining can of soup, cup of sour cream, enchilada sauce, and salt.
• 
  Step 4
  Spoon around 3 Tbsp of the chicken mixture into each tortilla, roll up and place into a 9x13 baking dish.
• 
  Step 5
  Continue until there is no space left in the baking dish.
• 
  Step 6
  Pour the sauce mixture over all of the filled tortillas. Sprinkle remaining cheese over the top.
• 
  Step 7
  Cover with foil and bake at 375* for 30 minutes. Remove foil and bake an additional 10-15 minutes, until bubbly.
• Step 8
  Extra filling freezes well. I often layer it between corn tortillas for a quick weeknight casserole.
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