Sour Cream and Cheese Enchiladas

I used this recipe a lot when my son decided all he would eat was cheese and bread. This was something I could get him to eat. Mildly seasoned but rich and cheesy.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2 (10 ounce) cans  cream of chicken soup
• 1⁄2 cup sour cream
• 1 (4 ounce) can  chopped green chilies, drained
•  salt and pepper
• 12  flour tortillas
• 2 -3  cups  shredded longhorn cheddar cheese
• 1⁄2-2⁄3 cup  chopped green onion
•  additional shredded longhorn cheddar cheese

Directions

1. In a saucepan, add soup, sour cream, green chiles, and salt and pepper to taste; cook over medium heat, stirring frequently, until heated through; set aside.
2. On each tortilla, place a handful of shredded cheese and sprinkle with green onions.
3. Add 1 tablespoon of heated sour cream sauce; roll up and place seam side down in a shallow baking dish.
4. Repeat with remaining tortillas.
5. Sprinkle additional shredded cheese over the enchiladas.
6. Bake at 350 degrees for 20-30 minutes.