Chicken Enchiladas

Directions

1. 1
   Heat
2. 2
   about 1/4-inch oil in large skillet.
3. 3
   Fry tortillas in oil,
4. 4
   15
5. 5
   seconds
6. 6
   per
7. 7
   side,
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   so they are cooked, but pliable. Stack
9. 9
   between
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    paper
11. 11
    towels.
12. 12
    Set
13. 13
    aside.
14. 14
    Combine soup, milk, sour
15. 15
    cream,
16. 16
    chilies
17. 17
    and onion.
18. 18
    Spread 1/2 cup soup mixture over bottom of large 9 x 13-inch lightly greased baking dish.
19. 19
    Set aside
20. 20
    1
21. 21
    1/2 to 2 cups soup mixture.
22. 22
    Stir into original
23. 23
    soup mixture the cut up chicken and 1 1/2 cups cheese.
24. 24
    Fill
25. 25
    each tortilla with about 1/3 cup soup, meat and cheese mixture.
26. 26
    Roll and place in baking dish.
27. 27
    Pour remaining
28. 28
    soup
29. 29
    mixture
30. 30
    over tortillas.
31. 31
    Sprinkle
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    with remaining cheese.
33. 33
    Bake at 350° for 30 to 35 minutes.
34. 34
    Let it set for 10 to 15
35. 35
    minutes
36. 36
    before
37. 37
    serving. Serve
38. 38
    with picante sauce if desired.