I have put my own spin on them and added rice. I felt they were too much without something else, and it means that you don’t need to eat quite so much!
- 8-10 Flour Tortillas
- 2 cans Cream of Chicken Soup
- 2 cups Sour Cream
- 1 sml can Green Chillis – drained
- 1 lb Chicken – cooked & shredded
- 1 cup Rice
- 1 cup Cheese – grated
Preheat oven to 350°F/180°C/Gas Mark 4
Cook the rice
Combine in a bowl, soup, sour cream & chillis. Set aside some of the mixture for spreading on top of the enchiladas. In the rest of the mixture add the chicken, rice & 3/4 of the cheese
Put the mixture into the tortillas, roll up & put them into a greased baking dish.
Top the enchiladas with the remaining sauce & cheese & bake for 30 minutes, or until golden & bubbling