Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas is an moderately easy dinner. Made with 2 small cans chicken (may substitute 2 c. stewed chicken), 1/2 can chopped green chilies, 8 oz. sour cream, 1 can cream of chicken soup and 1/2 lb. shredded monterey jack cheese, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Mix ingredients except tortillas, reserving half of cheese and onions.
Fill and roll tortillas.
Place fold side down in a greased 9 x 13-inch pan.
Sprinkle with remaining cheese and onions.
Bake 30 minutes in 350Β° oven (covered).
π· Perfect Pairings
Complete your meal with these
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