Creamy Chicken Enchiladas

• 2 (10 ounce) cansdiced tomatoes and green chilies (hot or mild)
• 2 cups cooked chicken, shredded
• 1 (8 ounce) package cream cheese (softened)
• 4 sliced green onions
• 8 ounces sour cream
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 1 tomatoes
• shredded lettuce (to garnish)

1. Preheat oven to 350 degrees.
2. Coat 9 x 13 inch baking dish with cooking spray.
3. Mix together 1/2 can of tomato with chilies, chicken, cream cheese, and green onions.
4. In another bowl, mix the remaining tomato and chilies and sour cream.
5. Microwave tortillas 15 seconds or until warm.
6. Arrange chicken mixture evenly down center of tortills.
7. Roll and place seam side down in baking dish.
8. Pour sour cream mixture over enchiladas and top with cheese.
9. Bake covered 40 minutes or if made ahead and refrigerated cook for 60 minutes.
10. Garnish with tomato and lettuce.

tomatoes, chicken, cream cheese, green onions, sour cream, flour tortillas, cheddar cheese, tomatoes, shredded lettuce

Taken from www.food.com/recipe/creamy-chicken-enchiladas-125212 (may not work)