Monday, August 27, 2012

Sour Cream Enchiladas

4 cups cooked cubed chicken
1 can cream of chicken soup
1 1/2 cups sour cream
1 4 oz can chopped green enchiladas
 3 cups grated mexican blend cheese
10 flour tortillas

Mix the chicken soup, sour cream, green enchiladas, and cheese together.  Spoon enough mixture to cover 1/2 of the tortilla.  Place seam side down in greased pan, sprinkle cheese on top.  Label and freeze.  Bake 375 degrees for 20-25 minutes.  If frozen thaw 1 hour before baking.

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