Easy Pleasy Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

Enchiladas and Sauce
1 lb boneless skinless chicken breast
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) container sour cream
1 cup milk
1 (4 ounce) can diced green chilies
1/2 teaspoon ground cumin
2 green onions, chopped
1 1/2 cups shredded cheese, divided
10 flour tortillas, 8-inch
salt and pepper
Garnishes
shredded lettuce
sliced olive
diced tomato
sour cream
salsa
green onion

Preparation

Place chicken breasts in a large pot of boiling water until cooked through.
While chicken is cooking; shred your lettuce, dice your tomatoes, and chop your green onions.
Preheat oven to 350 degrees.
Spray an 11 x 13 baking dish with non-stick cooking spray.
Shred chicken and set aside.
Combine soup, milk, sour cream, green chilies, cumin and salt and pepper to taste.
Spread a thin layer of sauce on bottom of baking dish.
Reserve about a cup of sauce for covering the top.
Add chicken, green onions and half of 1 cup of cheese to remaining sauce mixture.
Heat tortillas 20-30 seconds in the microwave.
Spoon about 1/3 Celsius of mixture into each tortilla and roll them up. Place them seam side down in baking dish.
Cover with reserved sauce and top with remaining cheese.
Bake in preheated oven for 20-30 minutes or until hot and bubbly.
Serve on a bed of shredded lettuce and topped with your choice of garnishes.