White Chicken Enchiladas

• 3 cans (10.75 Oz. Can) Cream Of Chicken Soup
• 1 cup Chicken Broth
• 1 cup Sour Cream
• 1 can Diced Green Chiles (4 Oz)
• 1/2 cups Chopped Onion, Sauteed
• 1 whole Chicken, Cooked And Boned
• 10 ounces, weight Monterey Jack Cheese, Shredded
• 1 package 10-inch Size Flour Tortillas - 12 Count

1. Make a sauce out of the soup, broth, sour cream, green chiles and sauteed onion.
2. Heat over medium heat until everything is well combined.
3. Put a small amount of sauce in the bottom of a greased 9x13 pan.
4. Lay tortillas flat and put chicken, sauce and cheese on the tortilla and roll up, repeat until all tortillas are filled.
5. Lay enchiladas in the pan, seam side down, and pour remaining sauce over the top of the enchiladas.
6. Sprinkle remaining cheese on top.
7. Bake at 350 degrees (F) for 30 minutes.
8. To make it easier, just layer ingredients in a crock pot and cook on low for a few hours.

cream of chicken soup, chicken broth, sour cream, green chiles, onion, chicken, weight monterey, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/white-chicken-enchiladas-3/ (may not work)