Sour Cream Chicken Enchiladas

My Grandma Hopper gave me this recipe a very long time ago. It soon became a family favorite. We have made this with both corn and flour tortillas, but the original recipe was with corn tortillas, use whatever you prefer.

Will make one 13x9 pan

2 cans of cream of chicken soup

1 can chopped green chilies – I like to use 2 cans

1-16 oz. Sour cream

4 – Chicken breast cooked and shredded – You can use 2 cans of chicken breast if that’s all you have. The easiest thing to do is get a roasted chicken at the grocery store.

1 onion chopped

Grated cheese

1 dozen corn tortillas – we also like using flour

Take the first 5 ingredients and slowly bring to a boil, you do not want to burn your sour cream. Stir constantly. Boil for 5 minutes, remove from heat and salt and pepper to taste. Let cool.

Fry Tortillas very quickly in some vegetable oil, on both sides. Put on a plate with a paper towel between each tortilla.

Use a 9 x 13 baking dish. Spray with non-stick spray. Place a large spoonful of chicken mixture in center of tortilla, sprinkle some cheese on top of chicken mixture, and roll up tortilla and place seam side down in pan. Do remaining tortillas. You should have plenty of chicken mixture left to spread over the top, sprinkle remaining cheese on top

Bake at 325 for 30 minutes, or until it’s hot and bubbly, and golden brown.