This is the easiest enchilada recipe ever! They're yummy and *so* easy to prepare! When I need to make dinner for company in a hurry I'll make these, using canned chicken or turkey, and while they bake prepare a green salad and a dessert. It's a handy recipe!
1-1/4 cup sour cream (divided)
1 can cream of chicken soup (divided)
1/4 teaspoon cumin
1/2 teaspoon salt (optional--I don't think it needs this)
1/8 teaspoon pepper
2-1/4 cups cooked, cubed chicken (canned works fine!)
4 oz. shredded cheddar cheese
2 oz. green chiles (optional)
8 flour tortillas
Directions:
Combine half of the sour cream and half of the cream of chicken soup together. Mix well. Set aside.
Combine the remaining sour cream and cream of chicken soup, cumin, salt, pepper, chicken, and chiles. Mix well.
Spoon the chicken mixture into tortillas and roll to close. Place filled tortillas folded side down in greased 9x13 pan. Top with reserved soup and sour cream mixture. Sprinkle with grated cheese.
Bake at 350 degrees for 30 minutes or until hot and bubbly.
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