Easy Chicken Enchiladas Recipe

• 2 c. cooked chicken
• 1 c. lowfat sour cream
• 1 can cream of chicken soup, undiluted
• 2 c. shredded Monterey Jack
• 2 c. shredded Longhorn cheese
• 1 can green chilies
• 2 tbsp. minced onion
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 10 (10 inch) flour tortillas

1. Combine all ingredients and mix well, except tortillas.
2. Heat tortillas in skillet till softened.
3. Place a heaping 1/2 c. of chicken mix on each tortilla; roll up and place seam side down in a 13 x 9 x 2 inch baking dish.
4. Cover and bake at 350 degrees for 20 min.
5. Sprinkle tortillas with additional Longhorn cheese and bake uncovered 5 more min.
6. Can also be heated in the microwave.
7. I make a double batch and put single servings of the ingredients in ziploc bags and freeze for later.

chicken, sour cream, cream of chicken soup, shredded monterey jack, longhorn cheese, green chilies, onion, salt, pepper, flour tortillas

Taken from cookeatshare.com/recipes/easy-chicken-enchiladas-34710 (may not work)