Sour Cream Enchiladas

This recipe comes from a friend of my families. The first time I made it, I didn't read the recipe very well and ended up mixing all of the ingredients together .  I was supposed to save the green enchilada sauce and put it on top.  I am so glad that I "messed it up" because it is absolutely Divine! I like all of the flavors pulled into one mixture. This recipe is a huge hit for dinner party's!

You can make it one of two ways.  I like mine almost soupy. So I add the extra sauce on top with the cheese and bake it. My husband likes it a little more dry and crispy on the outside.  Especially when he takes them as leftovers for lunch the next day. So then you can just load it with cheese on top. Either way its a favorite in this house! This recipe also works well with the grilled chicken strips you find in the frozen section at your local store. Also, I really like the los palmas enchilada sauce but you can use any of them.

Sour Cream Enchiladas

1 C grated cheese

1/2 cup chopped green onions

1 large can cream of chicken soup

1 C. sour cream

1 (7oz) can diced green chilies

1 (28) oz can los palmas green enchilada sauce

3-4 chicken breasts cooked and shredded

1 doz flour tortillas

Combine first 6 ingredients into a bowl. Load the tortilla with as much chicken as you like.  Pour the desired amount of sauce on top of chicken. Roll up tortilla and place in a 9x13 pan.  Top with leftover sauce (if desired) then top with more cheese. Bake at 350 degrees for 30-40 minutes until cheese is melted.