Tuesday, June 16, 2009

Chicken Enchiladas

Sour Cream Chicken Enchiladas
2 c diced cooked chicken
2 cans cream of chicken soup
2 c sour cream
2 small cans diced green chilies
4 sliced onions
10-12 flour tortillas
2 1/2 c. grated cheddar cheese.

Combine chicken, soup, sour cream, chilies, and onions. Spoon mixture onto flour tortillas. Sprinkle with cheese. Roll up and put in greased 9x13 pan. Pour remaining mixture over top, sprinkle with remaining cheese. Bake at 350 for 45 minutes.

I'm not sure where this recipe originally came from. My mom has made it forever and then she passed it on to us. I love it because it's one of those recipes that I can cut in half or double or whatever, depending on what I need. I make it a lot if I have company coming over.
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  1. make's me hungry just looking at it:)

  2. I made these the other night. Big hit! I get the left overs!

  3. This is a lot like the recipe I grew up with. Sounds yummy, haven't made it in a long time. Gonna have to make it again soon!