Serves: 5
Total Calories: 449
In a large bowl combine soup, sour cream, chiles, onion, and grated Jack cheese. Reserve 1/3 of this mixture. To other 2/3 add chicken pieces. Soften tortillas in microwave (1 minute). Fill tortillas, roll up and place in 9x13-inch pan. Spread remaining 1/3 mixture over top and sprinkle with Cheddar cheese. Bake at 350° until bubbly, 30–60 minutes. May be covered. Freezes well.
This Sour Cream Chicken Enchiladas recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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