Sunday, February 1, 2009

Easy Enchiladas



2 cans condensed cream of chicken soup
1 can small carton of sour cream
1 2-4 oz can diced green chilies
2 cups diced cooked chicken (about 2-3 large chicken breasts)
2-4 green onions cut finely
2 cups grated jack cheese and 1 cup grated cheddar (or 3 cups mexi cheese mix)
1 package of large flour tortillas

Combine soup, sour cream, diced chilies, diced chicken, green onions and all but 1/2 cup jack cheese. Spoon 1/2 cup of mix in the middle of each tortilla. Pinch sides and roll tortilla like a burrito. Place 6-8 enchiladas in a glass casserole dish. Save 1/2 cup of mix to cover the tortillas after they've been rolled. Top with 1/2 cup jack cheese. Bake at 350 for 20-25 minutes until bubbly and hot. Don't brown. Great served with mexican rice and chilled fruit!

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