Susan’s Chicken Enchiladas

Submitted by Susan Allred
Originally in the 2005 cookbook

Ingredients

1 pint sour cream
2 cans cream of mushroom soup
2 cups grated cheese
1 4 ounce can of green chilies, chopped
– enchilada sauce
– taco shells

Directions

  1. Heat oven to 350 degrees F.
  2. Mix the first four ingredients together.
  3. Soften the taco shells in 1/2 of the mixture.
  4. With the other half of the mixture, place the remaining mixture inside the taco shells and roll.
  5. Put the rolled taco shells inside a baking dish. When all taco shells are in the baking dish, put remainder of first 1/2 of cheese mixture over the shells.
  6. Bake for 45 minutes to 1 hour.

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