Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: Chicken filling:6-8 chicken breasts, boneless and skinless, cooked and shredded; 1/4 c. onion, chopped, 1 c. sour cream, 1 can green chilies, 1 c. Monterey Jack cheese; Sauce: 1 can cream of mushroom soup, 1/4 stick margarine, picante sauce, 1/3 green onion, chopped; Flour tortillas

4 ingredients

1 steps

Ingredients

Chicken filling:6-8 chicken breasts, boneless and skinless, cooked and shredded
1/4 c. onion, chopped, 1 c. sour cream, 1 can green chilies, 1 c. Monterey Jack cheese
Sauce: 1 can cream of mushroom soup, 1/4 stick margarine, picante sauce, 1/3 green onion, chopped
Flour tortillas

Directions

1

Mix the chicken filling ingredients together. Put 2-3 heaping tbs. of filling into each floured tortilla, top with picante sauce, and fold over. Arrange tortillas in 9x13 inch pan. Heat the sauce ingredients together and pour over the tortillas. Cook 30 minutes in 350 degree oven or until hot and bubbly. Garnish with chopped green onions. Serve with additional picante sauce if desired.