Sour Cream Enchiladas

• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 2 c. (1 pt.) sour cream
• 2 (4 oz.) cans Ortega diced green chili or equivalent fresh roasted, peeled and diced
• 2 c. grated Cheddar cheese
• 1/2 bunch green onions, chopped
• 1 c. chicken or turkey, diced and divided evenly into 12 servings
• 1 doz. corn tortillas
• 1 c. oil

1. Combine soups, sour cream and chili for sauce and heat until smooth.
2. Mix cheese and green onions together.
3. Dip tortillas in hot oil for a second to soften.
4. Place cheese mixture and chicken across center of tortilla.
5. Add 1 tablespoon sauce.
6. Roll.
7. Place side by side, seam down, in baking dish.
8. Pour sauce and sprinkle more cheese mixture over the top.
9. Bake in 350u0b0 oven until bubbly. Garnish with chopped green onions.
10. Can be frozen and reheated.

cream of chicken soup, cream of mushroom soup, sour cream, green chili, cheddar cheese, green onions, chicken, corn tortillas, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441504 (may not work)