Sour Cream Chicken Enchiladas

The Record’s “Recipe of the Week”:
Sour Cream Chicken Enchiladas by Gayle Cameron

1 pint sour cream
16 oz. cream cheese, softened
1 can cream of chicken soup
4 cups chicken breast, cooked and shredded
1 can diced green chilies, chopped finely
1 onion, chopped finely
12 oz. can evaporated milk
12 flour tortillas, room temperature
12 oz. jack cheese, shredded

Mix the sour cream, cream cheese, chicken soup, chilies, and chopped onions together in a saucepan over low heat until cream cheese melts. Thin the sauce with a small amount of the evaporated milk if needed.

Spray a 9x13 baking pan with nonstick cooking spray. Spread a small amount of the thinned sauce on the bottom of the baking dish. Dip each tortilla into the sauce.Place 1/3 cup of the chicken onto the tortilla, along with a couple of tablespoons of the sauce.

Roll the tortillas and place them seam down in the baking pan. Thin the leftover sauce with more evaporated milk, if needed, and pour over the enchiladas.

Top with the shredded cheese. Bake at 350° for 25 minutes or until bubbly.