My friend, Jaime, made these enchiladas for our dinner swap.  These enchiladas are perfect for a dinner swap because they can go in the freezer for later, or be baked immediately.  They were delicious, and I was so happy to pop them into the oven for 20 minutes and have dinner ready to go!

 

Sour Cream Chicken Enchiladas

serves 5-6

 

4 chicken breasts, cooked and shredded

1 small can diced green chiles

2 cups cheddar cheese, shredded

6-8 flour tortillas

16 ounces sour cream

1/2 cup whipping cream

 

Preheat oven to 325.

 

Combine chicken, green chiles, and 3/4 cup of the cheese in a bowl.  Place mixture onto tortillas, roll, and place in a 9×13 casserole dish.

 

Mix sour cream & whipping cream separately. Pour over the top of the enchiladas and sprinkle with remaining cheese.

 

Bake for 20 mins, until cheese melts.