This is a family favorite that I have always loved, and I know everyone in the family does too. It is so easy and so yummy! There are so many different and great enchilada recipes out there, always room for one more right? Be sure to add this one to your repertoire too! You'll love it!
Sour Cream Chicken Enchiladas
makes 8 enchiladas
8 flour tortillas (not the largest size)
2 cups cooked, cubed chicken breasts
2 cups grated cheddar or colby jack cheese
1/2 onion diced small (you can add more if desired)
1 can cream of chicken soup
1/2 cup sour cream
1 can diced green chilies
1 small can enchilada sauce
Cook chicken and set aside. Preheat oven to 350. Spray 9x13 casserole dish with non stick spray and pour a little of the enchilada sauce into bottom of casserole dish until lightly covered. Combine cream of chicken soup and sour cream. Add chilies, cheese and onions. Cut chicken and add to filling mixture. Combine until well blended. Take one of the tortillas and scoop an 1/8 of the filling onto middle of tortilla. Roll up and place seam side down into casserole dish. Continue until all 8 tortillas are rolled and placed in dish. Pour remaining enchilada sauce over rolled tortillas, until covered. Use as much as desired. You may sprinkle more cheese on top if desired. Cook for 30 minutes. Serve on a bed of fresh lettuce and tomatoes!