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This is very easy - not a hot dish - but you can modify it to any desired heat level by adding peppers to it.
- In a medium bowl, combine soup, chilies and sour cream. Whisk to blend well.
- Reserve 1 1/2 cups of mixture. To remaining mixture add the shredded chicken.
- Spoon 2 to 3 tablespoons at the end of each tortilla. Sprinkle each with about 1 tablespoon cheese. Roll up and arrange seam-side down in a shallow baking dish just large enough to hold the enchiladas in a single layer.
- Pour the reseve mixture over the enchiladas. Sprinkle remaining cheese on top. Cover the dish with wax paper. Cook on Medium (600 to 700 watt oven) 7 to 10 minutes, until heated through.