Chicken Cheese Enchiladas
- 1 pkg. boneless, skinless chicken breasts, cooked and diced
- 1 can cream of chicken soup
- 1 small can chopped green chilies
- 1 carton (8 oz.) sour cream
- 12 oz. shredded Monterey Jack cheese
- 12 oz. Cheddar cheese, shredded
- 1 pkg. tortillas (10)
Mix chicken, 1/2 can undiluted soup, chilies, sour cream, and only 1/2 each of cheese. Roll a good portion in each tortilla and secure with a toothpick. Place in 9x13 inch pan, sprayed with non-stick cooking spray. Mix other 1/2 of soup with 1/2 can water and pour over rolled tortillas. Sprinkle with remaining cheeses. Bake in 350 degree F oven, uncovered, 25-30 minutes. Serve with red or green salsa.
By Robin from Washington, IA
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