Friday, September 18, 2009

(NOT) Homemade Sour Cream Enchiladas

3/4 C. Sour Cream [about 1/3 of a 1lb container]
1 10.5 oz can Cream of Chicken
small can chopped green chilies
Shredded Cheddar [ I used a cheddar Monterrey Jack combo]
frozen chicken Taqitoes [I used El Monterrey brand]

Mix the soup and sour cream. Add green chilies to your heat preference.

Put the Taquitoes into a glass oven proof dish in one layer. Spread the sour cream sauce on top and then top generously with shredded cheese.

Bake in a 350 degree oven for 20 minutes or until the cheese is melted and bubbly.