Sour Cream Enchiladas
|Chicken breasts||1 1⁄2 Pound|
|Cream of chicken soup||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Minced onion||1 1⁄2 Teaspoon|
|Canned green chilies||8 Ounce (Two 4 Ounce Cans)|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Prepared tortillas||1 Dozen|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
Preheat oven to 350°.
Boil chicken in water until tender.
Remove skin; cut into bite-sized strips.
Heat together soup, sour cream, onion and chilies for about 5 minutes.
Meanwhile, heat oil in skillet.
Soften tortillas in oil and drain on paper towels.
Top each softened tortilla with chicken pieces and 2 tablespoons soup mix.