Sour Cream Chicken Enchiladas Recipe

• 1 doz. corn tortillas
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 c. lowfat sour cream
• 1 (4 ounce.) can minced green chilies
• 1/2 c. onion, minced
• 1/2 teaspoon salt
• 2 c. chicken, coarsely minced
• 2 c. sharp cheese, grated

1. Combine soups, lowfat sour cream, chilies, and salt.
2. Heat and stir till smooth.
3. Mix cheese, onion, and chicken.
4. Steam tortillas to soften.
5. Place a portion of cheese filling across center of tortilla.
6. Roll and place seam side down in greased casserole.
7. Pour sauce over enchiladas.
8. Sprinkle with additional cheese, if you like.
9. Bake at 350 degrees for 40 to 50 min.

corn tortillas, cream of mushroom soup, cream of chicken soup, sour cream, green chilies, onion, salt, chicken, sharp cheese

Taken from cookeatshare.com/recipes/sour-cream-chicken-enchiladas-34305 (may not work)