Easy Chicken Enchiladas
- 3 c shredded Cheddar cheese, divided
- 2 c shredded Monterey Jack cheese
- 2 c chopped cooked chicken
- 2 c sour cream
- 1 (10.75 oz) can condensed cream of chicken soup, undiluted
- 1 (14 oz) can chopped green chilies
- 2 T finely chopped onion
- 1/4 tsp pepper
- 1/8 tsp salt
- 10 (8 inch) flour tortillas, warmed
- 1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9x2-inch baking dish.
- 2. Cover and bake at 350 degrees F for 20 mins. Uncover; sprinkle with remaining cheddar cheese. Bake 5 mins. longer or until cheese is melted. Let stand for 10 mins. before serving.
cheddar cheese, shredded monterey jack cheese, chicken, sour cream, condensed cream, green chilies, t, pepper, salt, flour tortillas
Taken from www.epicurious.com/recipes/member/views/easy-chicken-enchiladas-50081420 (may not work)