Green chili chicken enchiladas

Sally Muhl


  • 2/3 cups sour cream
  • 1 can cream of chicken soup
  • 1/2 cup verde sauce
  • 2 cups grated pepper jack cheese
  • 1 package Corn tortillas
  • 8 oz chopped green chilis
  • 1 Onion chopped
  • 1 Chicken breasts Cooked


Heat soup, green chilis, sour cream, and salt on low heat until warm (5-7 minutes). Stir constantly. Soft-fry tortillas and dry on paper towels. Fill each tortilla with chicken, a few onions, cheese, and sauce. Roll the tortilla; lay in baking dish. Cover all tortillas with the remaining sauce and lots of cheese. Bake at 350 degrees for 30 minutes, or until middle bubbles. Makes 6 enchiladas