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Sour Cream Chicken Enchiladas Recipe

   
 

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     Sour Cream Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None
Preptime   35

Ingredients
1 can (10 3/4 oz) condensed cream of chicken soup
1 container (8 oz) sour cream
1 can (4.5 oz) Old El PasoŽ chopped green chiles
1 package (10.5 oz) Old El PasoŽ flour tortillas for soft tacos & fajitas (twelve 6-inch tortillas)
3 cups shredded Cheddar cheese (12 oz)
3 cups chopped cooked chicken or 2 boxes (9 oz each) frozen diced cooked chicken, thawed
 

Instructions
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix soup, sour cream and green chiles.
Spoon 2 tablespoons soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken and scant 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas. Cover tightly with foil.
Bake 30 to 35 minutes or until hot and bubbly.
Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted. If desired, serve with chopped tomato and shredded lettuce.


Originally Submitted
11/9/2009





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