Chicken Enchiladas
- 3 (5 oz.) cans cooked chicken (I use 3 chicken breasts) cooked and cut in small pieces
- 1 c. sour cream
- 1 (10 oz.) can cream of chicken soup
- 3/4 c. Monterey Jack cheese, shredded
- 3/4 c. Colby cheese, shredded
- 2 Tbsp. green chilies, chopped
- 1/4 c. onion, chopped
- 1/4 tsp. pepper
- 6 (8-inch) tortilla circles
- 1/2 c. Colby cheese, shredded
- Mix chicken, sour cream, chicken soup, Jack cheese, Colby cheese, chilies, onion and pepper together in mixing bowl. Place 3/4 cup of mixture on each tortilla. Roll up and place seam side down in 2-quart oblong glass baking dish. Sprinkle 1/2 cup Colby cheese on top. Bake at 350u0b0 for 20 to 30 minutes just until heated through well and cheese is bubbly. Yields 6 servings.
chicken, sour cream, cream of chicken soup, cheese, colby cheese, green chilies, onion, pepper, tortilla circles, colby cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=68303 (may not work)