This recipe comes from my mom’s kitchen. It is a quick and painless meal. The hardest part is deciding how cheesy do you want your enchiladas! And mom, thanks for saving us time in the kitchen!
1 lb. chicken breasts, skinless and boneless
16 oz. sour cream
1 can cream of chicken soup
1 can diced green chilies
8 large flour tortillas
8 oz cheddar cheese (or more if you like it cheesy)
Boil chicken until cooked. Shred chicken. In bowl combine green chilies, cream of chicken, and sour cream. Spoon cream mixture on tortilla, spread a small handful of chicken on top, then add a handful of cheese. Place stuffed tortilla, seam down, in a greased 8 1/2 X 11” pan. Continue with the rest of tortillas. Spoon the rest of the cream mixture over the top of the enchiladas. Sprinkle with extra cheese on top.
Cook for 30 minutes in a 350 degree oven.
Great leftovers, perfect meal to bring to a friend, and you can make ahead and freeze.
If you want, start with cream mixture then add cheese and onions.