Chicken Sour Cream Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (12 ounce) can green enchilada sauce
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 cup sour cream
• 4 chicken breasts, cooked and shredded
• 1 cup monterey jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 20 corn tortillas

Recipe

• 1 preheat the oven to 350*.
• 2 spray the bottom of 4 small crocks(personal size) with non-stick spray.
• 3 in a small sauce pan heat the green chili enchilada sauce, cream of chicken, and sour cream until warm (do not boil).
• 4 tear up a corn tortilla and place on the bottom of the crock, making sure to cover the bottom.
• 5 spread a small amount of the green chili sauce mixture over the tortillas, then place a little of the shredded chicken, and a small amount of both cheeses.
• 6 starting with the tortillas repeat the layering.
• 7 when you have filled the crock place a final layer of corn tortillas, sauce and top with cheese. you should have enough ingredients to fill all 4 small crocks.
• 8 bake in the oven for 20-30 minutes or until hot and bubbly. (you might want to put a cookie sheet under the crocks in case they spill over).
• 9 serve warm.