Chicken Enchiladas
9 ingredients
5 steps
Ingredients
- 4 large chicken breasts (whole), cooked, boned and diced
- 3 c. Monterey Jack cheese (if you prefer real spicy, use the cheese with jalapeno peppers)
- 1 large onion, diced
- 1 (4 oz.) can green chilies
- 1 c. sour cream
- 3 Tbsp. butter
- 2 (10 1/2 oz.) cans cream of mushroom soup
- hot sauce (picante is fine; we use about 1 Tbsp. per enchilada)
- 10 flour tortillas, oven warmed
Directions
-
1Combine first 5 ingredients in a large mixing bowl.
-
2Add half a can of cream of mushroom soup.
-
3Melt 1 tablespoon butter in the bottom of a 13 x 9 x 2-inch baking dish.
-
4Fill the tortillas with the chicken/cheese mixture; sprinkle some hot sauce on top and roll up.
-
5Place, seam side down, in the prepared baking dish.
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