Sour Cream Chicken Enchiladas

1 cup reduced-fat sour cream
1 1/2 cup Campbell’s Cream Of Chicken Soup
1 1/2 cup Swanson Chicken Broth
4 oz chopped green chilies
12 oz uncooked boneless, skinless chicken breast
4 oz Kraft 2% Milk Natural Cheese Monterey Jack Cheese
4 oz Kraft Cracker Barrel 2% Sharp Cheddar Cheese
1 tsp table salt
1 tsp black pepper
7 Whole Wheat medium Size Flour Tortillas


Boil chicken until done. Shred chicken then season it with salt,pepper, and cavendar’s greek seasoning.In a saucepan combine sour cream, soup, broth, and green chilies until smooth. Soften tortillas by dipping them in water and dipping them in the sauce. Put shredded chicken and a bit of cheese in center of each tortilla. Roll up tortillas and place in large 2qt baking dish. Pour extra sauce over and sprinkle extra cheese over tortillas. Make sure each tortilla is covered with sauce. Bake in 350-degree oven for about 20-30 minutes or until bubbling. Serves 7.



Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.