Chicken Enchiladas

Directions

1. 1
   Mix - Shredded chicken, onion, and 1/2 of chillies (set aside)
2. 2
   Mix - Soup, sour cream, 1/2 of chillies (set aside)
3. 3
   Dip tortillas in soup mixture one at a time to soften and place on a sheet of wax paper and rub soup mixture in. (Save some of this mixture to top enchiladas before baking)
4. 4
   Fill with chicken mixture and shredded cheese (one handful of each)
5. 5
   Roll up and place in lightly greased baking dish (dish should be 9 x 13)
6. 6
   Top with remaining soup mixture and top with shredded cheese
7. 7
   Cover with foil and bake at 350 for 30 minutes
8. 8
   Garnish with Cilantro, Scallions, and Sour Cream