Chicken Enchiladas

Submitted by Nancy Ness


I got this recipe from my friend Carlene several years ago and make it often.


½ cup Sour Cream (can use light)

1 can Cream of Celery soup or Cream of Chicken soup

1 Tbsp. Butter

½ cup chopped Onion

1 tsp. Chili Powder

2 cups diced cooked Chicken

1 can Chopped Green Chilies (4 oz.)

1/3 c. Milk

1 – 1½  cups shredded Co-Jack Cheese

8 flour 7” Tortillas


In a small bowl, mix sour cream and soup.


In 1 Tbsp. Butter or Margarine, sauté onion and chili powder until onion is done.  Stir in chicken, chilies and 2 heaping Tbsp. of sour cream/soup mixture.  Remove from heat.


Scoop approximately ¼ cup of chicken mixture onto center of each tortilla.  Spread out and roll up.  Place seam side down in glass cake pan or 12”x8” pan sprayed with Pam.


Add 1/3 cup milk to sour cream/soup mixture and pour over tortillas. 


Cover with foil and bake at 375º for 15-20 minutes. 


Uncover and top with cheese and bake 5 minutes more.