Cheesy Chicken Enchiladas
Serving Size / Yield
- 20 floured tortillas
- 1 2-lb. box of Velveeta
- 1 bunch of green onions, chopped
- 16 oz. sour cream
- 1 whole boiled and de-boned chicken
Cut Velveeta into bite-sized chunks. In a large bowl, mix the chicken while it's still hot with cut up green onions, half of the cheese, and half of the sour cream. Mix well and spoon onto the floured tortillas, about 2 to 3 tablespoons per tortilla. Roll tortillas and place in a baking dish. Repeat until the chicken or tortillas are all used. Melt the rest of the cheese and sour cream in the microwave, stirring often. Pour over tortillas and bake in oven at 375 until cheese starts turning golden brown.
Add diced tomatoes, lettuce, guacamole, and black olives for garnish if desired.
Joann from Texas