In a large bowl, combine soup, chilies, onion, sour cream, olives &all but 1/4 c of each cheese. Mix well.
Measure out 1 1/2 c. sauce & set aside. Add chicken to remaining sauce mixture in bowl. Grease a 9x13 pan. Place 3 heaping T of chiken sauce mix on each tortilla; roll up & place seam side down in dish. Cover with reserved sauce; sprinkle with remaining cheese on top followed by chopped green onion & a dash of paprika.
Bake at 350 for 45 minutes and serve warm.
Originally Submitted
10/16/2012
0 Out of 5 from
0 reviews
You can add this Sour Cream Chicken Enchiladas recipe to your own private DesktopCookbook.