1. Preheat oven to 350°F. 2. In a large bowl, mix chicken with 1-1/2 cans soup, 1 can chopped green chilies, and 8 oz sour cream. 3. Spread mixture down the center of each tortilla and sprinkle with cheese. 4. Roll each tortilla up and place in baking dish coated with nonstick cooking spray. 5. Combine sauce ingredients in a large bowl, 1 1/2 cans cream of chicken soup, remaining 8 oz sour cream, and 4 oz can chopped green chilies. 6. Pour sauce over enchiladas. Top with remaining chicken mixture and cheese. 7. Bake in preheated 350°F oven for about 30 to 40 minutes or until heated through and bubbly. ---------------------------------------------------------------------------
Nutrition
Ingredients
