This recipe is a family favorite. We had dear friends over tonight, and I needed something that would make plenty for everyone (we had 16 people between our two families!) and also not tie me to the kitchen for the night! Chicken enchiladas were a sure hit. This recipe as is serves 8; we of course doubled it for tonight!
- 1 c sour cream
- 3 1/2 oz. can mild green chilis
- 1 can cream of chicken soup
- 1/3 c green onions, chopped
- 2 c cooked chicken, coarsely shredded
- 1 c cottage cheese
- 9 flour tortillas
- 2 cps shredded Mexican blend cheese
Mix sour cream, chilis, and soup. Divide in half. To one half, add green onions, chicken, and cottage cheese. Spoon chicken mixture evenly into tortillas and roll. Place seam side down in a 9×13 pan or cookie sheet. Cover with remaining sauce, and sprinkle with cheese. Bake at 350 degrees for 20 minutes (until hot and bubbly.)
I’d add a picture, but we ate them all!