16 oz sour cream
2 T salsa
2 cans cream of chicken soup
1 can (or 1 c) cooked, diced chicken breast
8-12 flour tortillas
1/2 lb shredded cheddar cheese
chopped green onion (optional)
Mix all but cheese and tortillas together. Spread a thin layer of filling on bottom of 2 9x13 pans. Place a spoonful of filling on tortilla and top with cheese. Roll up, place in pan seam side down. Each pan will hold 6 enchiladas. After pan is full, cover with remaining filling. Sprinkle with cheese and green onion.
Bake at 275 or 300 degrees until heated through, but not any hotter or sour cream will curdle.
This is my mama's recipe.
