Chicken Enchiladas

Mix together: 1 pint of sour cream (I use no fat) and 1 can mushroom soup–divide mixture in half

To half of the mixture add:

1 sauted onion
½ -1 small can green chiles depending the heat you desire
1 c. Montery Jack Cheese
1 can *diced “chicken”

Divide the mixture among 12 small tortillas and roll up. Place in shallow baking dish and spread with the remaining soup/sour cream mixture. Sprinkle with additional Jack cheese and slivered almonds.

Bake until heated through and bubbly 30-45 minutes.

These freeze well.

*Roberta’s note: There is an excellent vegetarian product called, “Diced Chik” by Worthington Foods. It can be ordered online.

–Submitted by Linda Sturm

Leave a Reply

Your email address will not be published. Required fields are marked *