Source:

Crystal Sechtman

Serves/Makes:4 or more

Ingredients

• 10 flour tortillas
• 3 lg. whole chicken breasts
• 1 can cream of chicken soup
• 4 oz (112 grm). cream cheese, softened
• 1 can chopped green chiles
• Topping:
• 1 cup (225 ml) sour cream
• 1 cup (225 ml) grated mozzerella cheese
• 1 cup (225 ml) grated cheddar cheese
• Garnish (optional):
• salsa
• sour cream

Preparation

• Cook chicken, cool and cut into pieces (I like to grill them).
• Preheat oven to 350 degrees (175 C.).
• Mix soup, cream cheese, green chiles and sour cream.
• Add chicken.
• Divide mixture evenly among the tortillas.
• Roll up and line them in a 9x13 inch baking dish.
• Combine ingredients for topping and spread over enchiladas.
• Bake for 20 to 25 minutes until heated through.
• If desired serve with salsa and additional sour cream.

Comments

I got this recipe from a cookbook put out by the Portland Trailblazers basketball team in the early nineties.