EASY Chicken Sour Cream Enchiladas

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

Sauce: 

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

chopped onion

Also Needed:

Grated cheddar cheese

10-12 corn tortillas

Directions:

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.