Ingredients
- 16 oz sour cream
- 1 can green chilies
- 1 can cream of celery soup
- 1 cup milk 3 cups cheese (cheddar)
- 2-4 chicken breasts, cooked and cubed or shredded
- salt
- pepper
- 10 tortillas
Instructions
- Combine sour cream, chilies, soup, milk and 2.5 cups of cheese in a large sauce pan. Add salt and pepper to taste. Once cheese is melted, set aside one cup of the mixture
- Add cooked chicken to the sauce pan
- Spread 1/4 cup mix with chicken along center of each tortilla. Roll and place seam side down in 9×13 baking dish.
- Spread remaining 1/2 cup of mixture over enchiladas. Top with 1/2 cup of cheese
- Bake, covered, for 20 minutes at 400 degrees
