SOUR CREAM CHICKEN CHEESE ENCHILADAS
From: Carolyn Fronapel, Regent Square (from a recipe of Jean Wyzykowski)
Primary category: Entrees
2 pints sour cream
4 cans cream of chicken soup
1 onion, chopped fine
1 lb longhorn or cheddar cheese
2 pkgs flour tortillas (24)
Primary category: Entrees
Ingredients
2 lb boneless chicken breasts, boiled and diced2 pints sour cream
4 cans cream of chicken soup
1 onion, chopped fine
1 lb longhorn or cheddar cheese
2 pkgs flour tortillas (24)
Procedure
Combine the chicken, sour cream, soup, onion and 1/2 of the cheese. Put about 2 TB of filling in each tortilla, top with a little grated cheese and roll up.
Place seam side down in a 9x13" baking dish. Use the remainder of the mixture to cover the enchiladas and sprinkle with the remaining cheese.
Bake at 375° for 30-45 minutes.
