this was a little messy for me. i used small (the smallest) corn tortillas, as opposed to larger flour ones -- thus, they didn't hold much of the filling. after breaking two, when trying to fold them, i realized i should heat them in the oven for about 3 minutes to soften them. that helped tremendously.

instead of using chiles, i added chopped onions, chopped black olives and seasonings to the sour cream mixture. i also added beef to some instead of the chicken, but those did not taste as good. i'd recommend sticking with the chicken. and, in order to get the tortillas crunchy, it took a good 10 minutes of additional time in the oven.

sour ceam chicken enchiladas
pillsbury kid's bake-off

1 can (10-3/4 ounce) condensed cream of chicken soup
8 ounces sour cream
1 can (4.5 ounce) old el paso chopped green chiles
12 count old el paso flour tortillas for soft tacos & fajitas
3 cups cheddar cheese, shredded
3-1/3 cups chicken, cooked and chopped

Heat oven to 350ºF. Spray 13 x 9 inch glass baking dish with non stick cooking spray. In medium bowl, combine soup, sour cream and green chiles; mix well. Spoon 2 tablespoons sour cream mixture down center of each tortilla. Reserve 1/2 cup cheese. Top each tortilla with about 1/4 cup chicken and scant 1/4 cup cheese. Fold sides over filling; place seam side down in sprayed dish. Spoon remaining sour cream mixture over filled tortillas. Cover with foil.

Bake for 30 to 35 minutes or until hot and bubbly. Remove foil; sprinkle with reserved 1/2 cup cheese. Return to oven; bake uncovered an additional 5 minutes or until cheese is melted.

Yield: 6 servings