Easy Chicken Enchiladas

Zoe Hart
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 3 cups boiled chicken or chicken strips from Sam’s®
  • 1 small box mild Mexican or plain Velveeta®
  • 8 oz sour cream
  • 1 package flour tortilla shells
  • 1 can cream of chicken soup

Sauté cubed cooked chicken in pan until hot. Add Velveeta® cheese (cubed) and melt. Add soup and sour cream. Mix until well blended. Roll mixture in shells and place in casserole dish that has been sprayed with Pam®. Bake in 350 degree oven until bubbly and brown. Pour leftover mixture on top before placing in oven.





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