Sour Cream Chicken Enchilladas

Sour Cream Chicken Enchilladas

Published on May 28, 2015 | By

Ingredients

  • 1 can Rotel Tomatoes
  • 1 can Cream of Chicken Soup
  • 1 can Cream of Mushroom Soup
  • 1 small carton sour cream
  • 4 boneless skinless chicken breasts boiled and shredded, I use rotisserie chicken
  • 2 cups grated cheddar cheese
  • 10 flour tortillas

Instructions

  1. Mix Rotel tomatoes, soups, and sour cream in a bowl.
  2. Spread a thin layer on the bottom of a 9X13 casserole pan.
  3. Fill each tortilla with chicken, cream mixture, and cheese. Roll and place in pan seam side down.
  4. Pour remaining soup mixture over the top of the enchiladas and sprinkle with cheese.
  5. Bake at 350 for 30 minutes.
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