Sour Cream Chicken Enchiladas

Ingredients:

  • Two 10oz cans mild green enchilada sauce
  • One 10.5oz can condensed cream of chicken soup
  • One 8oz container sour cream
  • 4 cups shredded cooked chicken
  • One 4oz can diced green chiles
  • 3.5 cups grated mozzarella cheese
  • Ten 10in soft flour tortillas
  • Toppings if desired: 1 vine ripe tomato, fresh cilantro, fresh lime wedges

Directions:

  • Preheat oven to 350 degrees
  • Spray 9×13 in baking dish with vegetable oil
  • In a large bowl, whisk together enchilada sauce, cream of chicken soup, and sour cream. Spread about 1/2 cup of sauce in bottom of baking dish. Set aside remaining sauce.
  • In medium bowl, combine chicken and chiles.
  • Sprinkle mozzarella cheese on tortilla, then add some shredded chicken and chile mixture.
  • Tightly roll up tortilla and place it seam side down in pan.
  • Pour remaining sauce over filled tortillas.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle remaining mozzarella cheese on top
  • Bake until cheese is melted. About 15 minutes.
  • Top with chopped tomatoes, cilantro, and/or lime wedges at table.
  • Serve with mexican rice and beans.

Original recipe available here.

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