Tre's Ez Sour Cream & Chicken Enchiladas

Name: Tre's Ez Sour Cream & Chicken Enchiladas
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 10 Enchiladas, 4-6 serving(s)
Ingredients: 6 boneless skinless chicken breast halves; 1 (10 1/2 ounce) can cream of chicken soup; 1 (10 1/2 ounce) can cream of mushroom soup; 2 (4 ounce) cans mild green chilies, chopped; 10 large flour tortillas; 8 ounces sour cream; 4 cups cheese, shredded, as desired

Submitted by Chief Teer

"This is an old Family Favorite."

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Ready In:: 1hr 15mins
Ingredients:: 7
Yields:: 10 Enchiladas
Serves:: 4-6

ingredients

6 boneless skinless chicken breast halves
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can cream of mushroom soup
2 (4 ounce) cans mild green chilies, chopped
10 large flour tortillas
8 ounces sour cream
4 cups cheese, shredded, as desired

directions

Boil chicken and save broth.
Dice chicken and set aside.
Combine soups, sour cream, chillis, and 1 1/2 cups of broth, bring to a boil.
Remove from heat.
Dip one tortilla into broth and then into soup mixture, covering whole tortilla.
Spread chicken and cheese down middle of tortilla.
Fold and place seam side down in baking dish.
Repeat.
After all tortillas are used, pour soup mixture in baking dish over tortillas.
Sprinkle cheese over tortillas.
Bake at 400 degrees for 25-30 minutes.
Let stand for 10 minutes before serving.