1 can Cream of Chicken
1 can Green Chiles
1 pt. Sour Cream
3 C. shredded Cheese
3 C. shredded Chicken
12 Tortillas
Combine first 5 ingredients, reserving 1 C. cheese. Fill tortillas with mixture and roll up. Spread remaining mixture over enchiladas and sprinkle with reserved cheese. Bake at 350’ for 30 minutes.
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