Step 1

mix chicken and chilies in a bowl. set aside.

Step 2

heat soup to a boil and add sour cream and 1/2 cup of grated cheese, and stir until smooth.

Step 3

stir 3/4 cup of soup mixture into chicken mixture.

Step 4

dip each tortilla into soup mixture. fill with 1/4 cup of chicken mixture, top with a sprinkling of cheese, and roll up. place in a 9×13 baking dish.

Step 5

repeat until all the chicken mixture is gone. put extra cheese on the top of all the rolled enchiladas.

Step 6

bake at 350 for 30 minutes or until bubbly. enjoy!

Step 7

*if freezing, place enchiladas in a freezer-safe dish. cover with tin foil after topping with extra cheese. freeze. to bake, remove from freezer and let thaw in fridge all day. bake as normal. if you do NOT remember to remove from freezer, add more time to baking when baking from frozen – bake for 45-60 minutes, instead of 30.