Sour Cream Chicken Enchiladas








If you’re lucky enough to be at the beach, you’re lucky enough. – Unknown


These are easy and very good.


  • 3-4 chicken breasts (cooked and shredded)
  • 2 small cans cream of chicken soup
  • Sour cream (about a pint)
  • 1 7-0z can diced green chilies
  • Shredded Monterey Jack Cheese (abt 8-16 oz)
  • Green onions (if you want)
  • Flour tortillas

In a bowl mix together soup, sour cream and chilies. Spread 1/4 of the soup mixture in the bottom of the pan. In a tortilla put a little soup mixture, cheese, and chicken.  Roll and put in pan. Repeat with all the tortillas. Top with remaining soup mixture and cheese. Bake at 350 for 35-45 min.



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