Easy Chicken Enchiladas
2 cups commercial sour cream
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 cups (8 ounces) shredded Monterey Jack cheese
2 cups (8 ounces) shredded longhorn cheese
1 (4-ounce) can chopped green chiles, drained
2 tablespoons chopped onion
1/8 teaspoon salt
1/4 teaspoon pepper
10 (10-inch) flour tortillas
Vegetable oil
1 cup (4 ounces) shredded longhorn cheese
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