Easy Green Chili Chicken Enchiladas with Sour Cream Sauce

• Meat

  • 1 pint Chicken breast, canned

• Produce

  • 1/4 tsp Onion salt or minced onion

• Canned Goods

  • 1 10.5 oz. can Cream of chicken soup

• Baking & Spices

  • 1/4 tsp Garlic salt

• Nuts & Seeds

  • 1/8 tsp Cumin

• Bread & Baked Goods

  • 1 package 10 inch or medium flour tortillas

• Dairy

  • 1 lb Colby jack cheese
  • 2/3 cup Sour cream

• Prepared

  • 1 14-19 oz. can green chili enchilada sauce

Found on bigideaslittlecents.com

Ingredients

• 1 pint canned chicken breast (or 2 12.5 oz cans of chicken breast), Drained
• 1 14-19 oz. can Green Chili Enchilada Sauce (My favorite sauce is Las Palmas medium)
• 1 10.5 oz. can cream of chicken soup
• 2/3 c. sour cream
• 1/8 tsp. cumin
• 1/4 tsp. garlic salt
• 1/4 tsp. onion salt or minced onion
• 1 lb. Colby Jack cheese, shredded
• 1 package 10 inch or medium flour tortillas, room temperature

Directions

• To make the Sour cream enchilada sauce, combine green chili enchilada sauce, cream of chicken soup, sour cream, cumin and garlic and onion salts in a large bowl . Mix together. On one tortilla layer a small amount of chicken, up to 1/4 cup of enchilada sauce mixture and sprinkle with cheese. Roll tortilla and filling tightly, leaving ends open. Place seam side down in a greased 9x13 pan. Continue filling and rolling each tortilla until you are out of chicken. Once each enchilada is rolled and placed in the pan pour the remaining enchilada sauce mixture over the top and sprinkle with 1 cup of cheese. Bake at 350 degrees for 30 minutes or until bubbly.