Serves: 24
Total Calories: 106
Cook and bone chicken. Prepare Rice-a-Roni as directed on package. Add chicken then stir in sour cream. Divide mixture among flour tortillas. Roll up and place in two 9 x 13 pans. Sprinkle with grated cheese. Mix together enchilada sauce and tomato soup pour over. You may add some water if too thick. Bake at 350°F until heated thoroughly and cheese is melted.
This Chicken Enchiladas recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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