Cheese and Chicken Enchiladas (Wendy Dawkins)

10-12 flour tortillas
3 cups shredded cheddar cheese
1 can green chilies
1 small onion, chopped and sautéed
3 cups chicken, cooked and chopped
1 can cream of mushroom soup
1 cup sour cream

Fill tortillas with cheese, chilies, chicken and onion. Roll and place seam side down in a 9 x 13 casserole dish (coated with cooking spray). Mix cream of mushroom soup and sour cream, and pour on tortillas. Bake at 350° for 30-40 minutes.

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