1 doz. Mission Corn Tortillas 4 cups Cooked and Diced, Chicken 2 cans Cream of Chicken Soup 1 (4-oz.) can Green Chiles diced 1 pint Sour Cream 1 small Bunch Green Onions chopped 1 lb. Cheddar Cheese shredded
1. Wrap tortillas in damp towel. Warm in microwave oven until soft. Combine chicken, soup, chiles, and sour cream. Place 2 tbsp. filling. ! tsp. cheese and 1 tsp. onions on warm tortilla. Roll. Place seam side down in greased 9x13 casserole. 2. Pour remaining filling over top of tortillas. Sprinkle with remaining cheese; cover with foil. Let stand in refrigerator 24 hours. Bake 1 hour at 350 degrees or until bubbly.
Enjoy this delicious sour cream enchiladas Mexican recipe!