Chicken Enchiladas

Growing up in AZ, my mom cooked a lot of mexican food, of which this is my favorite recipe. Not only is it very good, but it's really easy, too.


Chicken Enchiladas

3 T. butter or margarine
2-3 c. cooked, diced chicken or turkey (I use canned chicken, but you can use leftover turkey from the holidays.)
1 can cream of chicken soup
1 c. sour cream
1 can green chiles
12 corn tortillas

Slightly fry each tortilla in a pan with oil so tortillas are moist and not brittle/dry.

In a large saucepan, melt butter. Stir in chicken or turkey, soup, and sour cream. Blend well.

For each enchilada, place about 1/3 c. chicken mixture in center of each tortilla and roll. Arrange in an ungreased 13”x9” baking dish. Spoon remaining chicken mixture over enchiladas. Sprinkle grated cheese on top.

Bake uncovered at 400 degrees until cheese is bubbly, about 25 minutes.