Creamy Chicken Enchiladas
A little bit of mexico at home.
Ingredients:
- 500g Diced Chicken
- 1 can of creamy chicken soup
- 300g sour cream
- grated cheese to your liking
- wraps
- finely chopped spring onions
Method:
- Brown the diced chicken in a pan with a little oil
- Mix the tin of soup, sour cream and spring onions in a bowl.
- Spray an oven safe baking dish and preheat your oven to 180c
- Spoon a little soup mixture and chicken on your wraps, sprinkle with cheese and roll.
- Lay in your oven safe dish and cover with the remaining sauce.
- Sprinkle with as little or as much cheese as your heart desires
- Bake for 30 minutes or until golden.
