Chicken Enchilada

Name: Chicken Enchilada
Ingredients: 2 cans cream of chicken soup; 3 or 4 oz. can green chilies with juice; 1 pkg. flour tortillas (12); 1 pkg. (6 to 12 oz.) Colby cheese; 1 1/2 c. sour cream; 1/2 medium onion, chopped; 1 c. cooked chicken, diced; 1 pkg. (6 to 12 oz.) Monterey Jack cheese

8 ingredients

6 steps

Ingredients

2 cans cream of chicken soup
3 or 4 oz. can green chilies with juice
1 pkg. flour tortillas (12)
1 pkg. (6 to 12 oz.) Colby cheese
1 1/2 c. sour cream
1/2 medium onion, chopped
1 c. cooked chicken, diced
1 pkg. (6 to 12 oz.) Monterey Jack cheese

Directions

1

Mix together cream of chicken soup, sour cream, green chilies and onion for sauce.
2

Soften tortillas in microwave, if necessary. Spoon some sauce in bottom of 13 x 9-inch pan.
3

Fill center of each tortilla with sauce, chicken and cheese.
4

Roll and place folded side down in pan.
5

Spread remaining sauce and cheeses over tortillas.
6

Bake at 350° for 20 to 30 minutes.

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