Serves: 12
Total Calories: 345
Combine soup, sour cream, water-mix well. Spread some in the bottom of casserole baking dish. Place some of the cubed chicken on a tortilla and add 1 tablespoon sauce, and a big pinch of each cheese. Roll up tortilla and place in baking dish with seam down. Pour remaining sauce over the enchiladas. Sprinkle with cheese until enchiladas are covered. Bake at 350° for 30 minutes.
This Chicken Enchiladas recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
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