Easy Chicken Enchiladas

• 3 cups shredded cheddar cheese, divided
• 2 cups shredded Monterey Jack cheese
• 2 cups chopped cooked chicken
• 2 cups sour cream
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons finely chopped onion
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 10 flour tortillas (8 inches), warmed
• Pico de gallo, optional

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 13x9-in. baking dish.
2. Cover and bake at 350u0b0 for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.

cheddar cheese, shredded monterey, chicken, sour cream, condensed cream, green chilies, onion, pepper, salt, flour tortillas

Taken from www.tasteofhome.com/recipes/easy-chicken-enchiladas/ (may not work)