Chicken Enchiladas

From Michele Patrick

Yield: 0 servings ( Serving Size: servings )
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  • 1 container(s) (16 oz) sour cream
  • 9 x 13 pan
  • 2 cup(s) Chicken, cook and chopped
  • 1 pound(s) Colby Jack Cheese, shredded
  • 2 can(s) Cream of Chicken (or mushroom) Soup
  • 12 Flour Tortillas
  • 1 can(s) Green Chilis diced
  • Green Onions (chopped) to taste


  1. Mix sour cream, soup, chicken, green chilis. Add mixture to tortilla and roll up. Place roll with seam face down in pan, top with small amount of cheese.

  2. When pan is full, top remaining filling and cheese over roll ups. Sprinkle green onions over all.

  3. Bake 350 degrees, 30 minutes
March 2010

This recipe is a personal recipe added by MaryLynn6982 and has not been tested or endorsed by MyRecipes.

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