Tuesday, December 23, 2008

Creamy Chicken Enchiladas

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 4oz chopped green chilies
1 c sour cream
1 1/2 c cooked, boneless, skinless chicken breasts
1 1/2 c grated white cheese
8 lg flour tortillas

Mix soups, chilies, and sour cream. Heat until warm. Spread a little sauce in bottom of 9x13 pan. Put a little sauce in the center of a tortilla, sprinkle with cheese. Add some chicken. Roll up tortilla envelope style. Place in pan. Continue until all 8 tortillas are completed. Pour remaining sauce over top and sprinkle with remaining cheese. Bake at 350 for 20-25 min.

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