Chicken Enchiladas

Chicken Enchiladas

Makes 10-12 enchiladas.

These enchiladas are one of our favorite meals, and fairly easy to make. They are also a great crowd pleaser!

10-12 flour tortillas

1 c. sour cream

4 c. cooked, shredded chicken

3 c. shredded cheddar cheese, divided

Sauce:

2 cans Cream of Chicken soup

2 c. chicken broth

1 small can diced green chilies

2 t. dried oregano

1-1/2 t. ground cumin

salt and pepper to taste

Preheat oven to 350 degrees.

Mix together chicken, sour cream, and 1-1/2 c. shredded cheddar cheese. Roll mixture up in tortillas. Place in a 13x9 baking dish that has been coated with non-stick cooking spray.

For sauce, mix soup, broth, chilies, and spices together in a saucepan. Bring to a boil and simmer on low heat for 10 minutes. Pour over enchiladas. Top with remaining cheddar.

Bake for 30 minutes, or until hot and bubbly.

A Note From The Little Lady: If preparing ahead of time and refrigerating, increase baking time to 1 hour. These also freeze well.