From Tiffany G. (in the ward about 10 years ago). This recipe was in the 2003 ward cookbook.
I love these chicken enchiladas. They are my favorite recipe for chicken enchiladas. If you have had the chicken enchiladas at____________________(can't remember the name right now). They are very similar, but I think these are a little better.
1 pkg flour tortillas
Grated mozarella cheese
1 can cream of chicken soup
28 oz can green chile enchilada sauce (I usually do mild)
4 chicken breasts, cooked and shredded
1-2 c. sour cream (the more sour cream the less spicy) (2 c. is a 16 oz carton)
Mix chicken, soup, sour cream. Spoon into as many tortillas as you want. Put cheese on top of mixture (inside tortilla). Spread small amount of enchilada sauce in bottom of 9X13 pan. Roll tortillas and place seam down in pan. Put remaining enchilada sauce on tortillas. Use spoon to separate enchiladas so sauce goes in between each tortilla and around edges of the pan. Sprinkle with more cheese. Cover. Bake at 350 degrees for 30 minutes.
Serving suggestion: Serve with corn and salad.
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