Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 (5 oz.) cans cooked chicken (I use 3 chicken breasts) cooked and cut in small pieces; 1 c. sour cream; 1 (10 oz.) can cream of chicken soup; 3/4 c. Monterey Jack cheese, shredded; 3/4 c. Colby cheese, shredded; 2 Tbsp. green chilies, chopped; 1/4 c. onion, chopped; 1/4 tsp. pepper; 6 (8-inch) tortilla circles; 1/2 c. Colby cheese, shredded

10 ingredients

1 steps

Ingredients

3 (5 oz.) cans cooked chicken (I use 3 chicken breasts) cooked and cut in small pieces
1 c. sour cream
1 (10 oz.) can cream of chicken soup
3/4 c. Monterey Jack cheese, shredded
3/4 c. Colby cheese, shredded
2 Tbsp. green chilies, chopped
1/4 c. onion, chopped
1/4 tsp. pepper
6 (8-inch) tortilla circles
1/2 c. Colby cheese, shredded

Directions

1

Mix chicken, sour cream, chicken soup, Jack cheese, Colby cheese, chilies, onion and pepper together in mixing bowl. Place 3/4 cup of mixture on each tortilla. Roll up and place seam side down in 2-quart oblong glass baking dish. Sprinkle 1/2 cup Colby cheese on top. Bake at 350° for 20 to 30 minutes just until heated through well and cheese is bubbly. Yields 6 servings.