Chicken Sour Cream Enchiladas

These are very popular at my house, where I have some very picky eaters when it comes to Mexican food. I make these at least 1 -2 times a month.


10 -15 tortillas
1 lb cheddar cheese shredded
12 oz sour cream
3-4 boiled and shredded chicken breasts
1 reg. can cream of chicken soup (sometimes I use 2 cans if chicken seems dry)
1 reg. can diced green chiles

Mix sour cream, soup, chiles together. Brush the bottom of two greased 10 x 13 pans with mixeture -very lightly. Add chicken to mixture and stir until combined. Fill a tortilla with a large spoonful or two of the chicken mixture (obviously depends on the size of your tortilla as to how much will fill it). Top chicken mixture with cheddar cheese. Roll tortilla, and place seam down in baking dish. Repeat process until baking dishes are full (approximately 6-8 enchiladas in each pan depending on size). If there is any mixture left, brush the tops of the enchiladas with the mixture and then top with 1/2 cup of cheese per baking dish. Cover and bake at 350 for 40 minutes. Remove cover and bake another 5 minutes to make cheese golden. Yields 12 -16 enchiladas which at my house, feeds 8.