Sour Cream Chicken Enchiladas

1

Stir in the shredded chicken, taco seasoning, diced tomatoes with green chilies, and half of the cream of chicken soup.

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2

Distribute the chicken mixture evenly among the tortillas, spooning it down the center of each one.

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3

Roll up the tortillas and place them seam side down in a 9×13-inch baking dish.

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4

Bake in the preheated oven for 20 minutes, or until the enchiladas are heated.

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Full recipe & nutritional info on bakedbree.com