1 doz. Corn Tortillas4 cups Cooked and Diced, Chicken2 cans Cream of Chicken Soup1 (4-oz.) can Green Chiles diced1 pint Sour Cream1 small Bunch Green Onions chopped1 lb. Cheddar Cheese shredded
Green Enchiladas Verdes de Pollo Mexicanas
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 verdes Mexican recipe!