Aweome Sour Cream Enchiladas

White corn tortillas filled with spicy chicken or turkey, and topped with a cream sauce and cheese makes a great easy supper.

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Ingredients:

• 1 can reduced-fat, reduced-sodium condensed cream of chicken soup
• 16 oz dairy sour cream
• 1 small can chopped green chilies
• 2 cups shredded cooked chicken or turkey
• 1/4 tsp garlic salt
• 1/4 tsp ground cumin
• 1/4 tsp ground black pepper
• 1/4 tsp chili powder
• 12 white corn tortillas
• 16 oz (4 cups) shredded Monterey Jack cheese

Method

White corn tortillas filled with spicy chicken or turkey, and topped with a cream sauce and cheese makes a great easy supper. Preheat oven to 425. In medium bowl, combine sour cream and soup and liquid from the can of chilies. In a separate bowl, combine spices and shredded chicken or turkey. Dampen a microwave-safe paper towel, wrap around tortillas, and microwave tortillas on high for 20-30 seconds. This will soften tortillas and allow for easier rolling. Place about 2 tablespoons of chicken mixture in each tortilla and roll. Place in a 2- to 3-quart baking dish until full. Pour sour cream mixture on top and top with shredded cheese. Sprinkle green chilies on top. Bake at 425 for about 20 minutes or until heated through.

Notes:

Number of servings: 6

Submitted By: sweetmeghan
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