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Ingredients
corn tortillas (softened in oil)
2 cans cream of chicken soup
2 cans cooked chicken
1 small onion
1 can green chilies
1 - 8 oz sour cream
8 oz grated cheese (Velveeta or cheddar)
2 tablespoons Bill's Season All (or to taste)
Preparation
Saute onions and green chilies. Add soup and cook for 5 minutes. Then add chicken and Bill's Season All and cook for 5 more minutes. Add the grated cheese and stir in sour cream, mix well. Put mixture in tortillas, sprinkle with cheese, and roll up. Place in baking dish sprayed with Pam. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cook at 350 degrees until cheese is bubbly.
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