- 4 boneless, skinless chicken breast; cooked & diced
- 1 onion, diced
- 2 c. shredded cheese
- 1 can diced green chilis
- 16 oz. sour cream
- 1 large can enchilada sauce
- 10 flour tortillas
In a large bowl combine your cooked, diced chicken, 1 c. shredded cheese, onion, green chilis, and sour cream. This is your filling.
Using a 9 x 13 baking dish, coat the bottom of the dish with enchilada sauce. Spoon filling into tortilla, roll and place in dish. Repeat until you use all your tortillas. Pour remaining enchilada sauce over top and sprinkle remaining cheese on.
Bake at 350 for 30-45 minutes. Enjoy!