Quick and Easy Enchiladas

• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (7 ounce) canchopped green chilies, drained
• 2 cups sour cream
• 12 corn tortillas (6 to 7 inch)
• 34 lb monterey jack cheese, shredded
• 2 cups shredded chicken (cooked)
• lettuce
• tomatoes
• guacamole
• jalapeno

1. In a medium bowl, combine soup, chilies and sour cream.
2. Whisk to blend well.
3. Reserve 1 1/2 cups of mixture.
4. To remaining mixture add the shredded chicken.
5. Spoon 2 to 3 tablespoons at the end of each tortilla.
6. Sprinkle each with about 1 tablespoon cheese.
7. Roll up and arrange seam-side down in a shallow baking dish just large enough to hold the enchiladas in a single layer.
8. Pour the reseve mixture over the enchiladas.
9. Sprinkle remaining cheese on top.
10. Cover the dish with wax paper.
11. Cook on Medium (600 to 700 watt oven) 7 to 10 minutes, until heated through.

condensed cream, green chilies, sour cream, corn tortillas, cheese, chicken, tomatoes, guacamole, jalapeno

Taken from www.food.com/recipe/quick-and-easy-enchiladas-125955 (may not work)