Sour Cream and Chicken Enchiladas

• 1 chicken, cooked and deboned
• 1 pint sour cream
• 2 (10 3/4 ounce) cans Campbell's Cream of Chicken Soup
• 1 (4 1/2 ounce) canchopped green chilies (do not drain)
• 1 bunch green onion
• 8 ounces monterey jack cheese, grated
• 1 lb sharp cheddar cheese, grated
• 18 flour tortillas, thawed (do not use corntortillas)

1. Combine chicken, sour cream, chicken soup, chilies and onions.
2. Spoon 2 T. onto each tortilla.
3. Top with a spoonful of each cheese and roll up.
4. Place seam side down in a large casserole pan.
5. Top with extra chicken mixture and extra cheese.
6. Cover with foil and bake 30 minutes at 250.
7. Uncover and cook 10 more minutes.

chicken, sour cream, campbells cream, green chilies, green onion, cheese, cheddar cheese, flour tortillas

Taken from www.food.com/recipe/sour-cream-and-chicken-enchiladas-110579 (may not work)