Chicken Enchiladas

Shelley Grafton, Jo Ann Grafton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 pint sour cream
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can Rotel® tomatoes
  • 1 stick oleo
  • About 1 cup onion
  • 2 cup Cheddar cheese (mild or sharp)
  • 2 large cans deboned chicken
  • Flour tortillas

Cook onion in oleo; add chicken, soup, tomatoes, and sour cream. Cook until mixed thoroughly. Layer bottom of pan with mixture. Place a large spoonful of mixture in tortilla, wrap up and place in pan. Cover with more mixture. Place cheese on top. Cook at 300 degrees for 30 minutes.





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