I am all about easy
And my cooking abilities...not great.
But these my friends are EASY
And when I make them, my husband thinks I'm flippin Betty Crocker.
Yeah. They're that good.
Chicken Sour Cream Enchiladas
from Marie Winger
Combine 2 cans cream of chicken soup
2 4-ounce cans of diced green chilies
1 cup dairy sour cream
2-3 cups diced cooked chicken
Grated cheddar cheese
10-12 corn tortillas
Soft fry tortillas in oil (optional). Spoon sauce and cheese into each tortilla and roll. Place seam down in baking dish. Pour remaining sauce over enchiladas. Cover with cheese if desired. Bake in low oven for 30 minutes. Top with lettuce, tomato and sour cream, if desired.
Yields 10 - 12 enchiladas.
I usually make them before church, and put them in the oven afterwards...
gives me something to look forward to when I get home.