Description

Delicious enchiladas

Ingredients

1 pounds boneless skinless chicken breasts - cooked and shredded
1 can cream of chicken soup
1 12oz sour cream (3/4 of a 16 oz container)
1 can green chiles
Milk
Cheese - grated
Diced Onions
Flour tortillas

Directions

In large misxing bowl mix together soup, sour cream, green chiles, a full can of milk (the soup can), dieced onions and some cheese. Stire until uniform in color. Spoon some of this mixture into the shredded chicken until there is enough to coat all of the chicken. Put a few spoonfuls of the soup mixture into the bottom of your baking pan.

Spoon the chicken mixture into the tortillas and spread out from end to end. Roll them up into barrels and put in the baking pan. After the pan is filled spoon the remaining soup mixture on the top of the enchiladas and add additional cheese onto the top.

Bake at 350 for about 30 minutes or until the mixture is bubbly around all the edges and the cheese is melted. Let stand for 10 minutes and serve