Mary's Chicken Enchiladas Recipe

• 2 1/2 c. chicken, cooked
• 4 ounce. can green chilies
• 1 can cream of chicken soup
• 4 ounce. lowfat sour cream
• 1/2 c. onions
• 2-3 dozen corn tortillas
• 2 cans enchiladas sauce
• 1 c. cubed Velveeta
• 1 c. Monterey Jack cheese, shredded

1. Mix chicken, green chilies, soup, lowfat sour cream, onions, and Velveeta cheese together.
2. Set aside.
3. Pour about 1/4 inch of Crisco oil in skillet and heat.
4. In second skillet heat enchiladas sauce.
5. Take corn tortillas one at a time and heat in oil and then dip in sauce.
6. Place 1 1/2 Tbsp.
7. of chicken mix on each shell and roll up.
8. Place in a greased cake pan.
9. Continue till all shells are completed.
10. Pour remaining sauce over completed shells in pan.
11. Top with Monterey Jack cheese and bake at 350 degrees for 20-30 min or possibly till bubbly.

chicken, green chilies, cream of chicken soup, sour cream, onions, corn tortillas, enchiladas sauce, cheese

Taken from cookeatshare.com/recipes/mary-s-chicken-enchiladas-40141 (may not work)