Sour Cream Chicken Enchiladas
6 flour tortillas
8 oz. sour cream
2 c shredded cheddar cheese
1 1/2 pounds chicken breast, cooked and shredded
1 small can red enchilada sauce (I used mild)l can cream of chicken soup
Directions : Combine soup and sour cream; add chicken and 1 cup of cheese. Fill each tortilla with mixture and roll up. Place seam side down in 9 x 13 inch pan. Pour extra chicken mixture and enchilada sauce over the top. Sprinkle with remaining cheese. Bake 1/2 hour at 350 degrees.
Cooks Notes - Next time, I think I'm going to try buying a larger can of enchilada sauce and coating the bottom of pan with it also. (I sprayed it with olive oil spray, but the bottom layer of tortilla still stuck anyway...)
Thanks Kath, for not only hosting a lovely evening in your home, but for sharing this delicious recipe with us too!