Sunday, March 2, 2008

Easy Chicken Enchiladas

10 flour tortillas
2 cups grated cheese
1-2 lb. cut up cooked chicken

2 cans cream of chicken soup
1 can Hatch diced green chilies
1 cup sour cream

Put chicken, grated cheese, and a spoonful of sauce in each tortilla. Roll up. Place in baking dish and spoon the rest of the sauce over. Sprinkle with cheese. Bake for 30 minutes at 325*F

This is a repost from my blog, but not everyone reads that. Besides, this is quick and easy, kindof a take on mom's green chili enchilada.

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