Chicken Enchilada's
3 C. cooked shredded chicken
2 1/2 cans Cream of chicken soup
2 c. Sour Cream
1 small can Green Chiles
You can also add some onion if you like.
Mix together in a bowl. Mix the 1/2 can leftover cream of chicken soup with some milk and pour into bottom of 9x13 pan. Put a scoop of chicken mixture on a flour tortilla and then some cheddar cheese. Roll and place in pan. When pan is full of enchiladas, pour the leftover chicken mixture over the top of them and sprinkle some cheese on the top and bake for 40 min. at 375 degrees.
Submitted by: Annette May
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