Creamy Chicken Enchiladas Recipe

• 1 (10 1/2 ounce) can cream of mushroom soup
• 23 cup sour cream
• 1 (12 1/2 ounce) canpremium chunk white chicken breasts, drained
• 1 12 cups colby-monterey jack cheese, shredded
• 1 (4 1/2 ounce) can green chilies, drained
• 1 14 cups enchilada sauce
• 8 large flour tortillas, 8 to 10-inches

1. Preheat oven to 350F.
2. Spray 13x9-inch baking dish with cooking spray.
3. In a medium bowl combine soup, sour cream, chicken, chilies and 3/4 cup cheese.
4. Spread 1/4 cup enchilada sauce in bottom of baking dish.
5. Top each tortilla with about 1/3 cup chicken mixture.
6. Roll tortillas to enclose filling; arrange in baking dish.
7. Top enchiladas with any remaining enchilada sauce.
8. Cover baking dish with foil.
9. Bake 40 minutes.
10. Remove foil.
11. Sprinkle with remaining 3/4 cup cheese.
12. Bake 15 to 20 minutes longer or until cheese melts and edges are light golden brown.
13. Serve with Spanish rice and seasoned black beans.
14. Refrigerate leftovers.

cream of mushroom soup, sour cream, chicken breasts, colbymonterey, green chilies, enchilada sauce, flour tortillas

Taken from www.food.com/recipe/creamy-chicken-enchiladas-recipe-522549 (may not work)