Easy Chicken Enchiladas Recipe

• 2 c. minced, cooked chicken
• 2 c. commercial lowfat sour cream
• 1 (10 3/4 ounce.) can cream of chicken soup, undiluted
• 2 c. (8 ounce.) shredded Monterey Jack cheese
• 2 c. (8 ounce.) shredded Longhorn cheese
• 1 (4 ounce.) can minced green chilies, liquid removed
• 2 tbsp. minced onion
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 10 (10") flour tortillas
• Vegetable oil
• 1 c. (4 ounce.) shredded Longhorn cheese

1. Combine first 9 ingredients; mix well.
2. Fry tortillas, one at a time, in 2 Tbsp.
3. oil in a medium skillet 5 seconds on each side or possibly just till tortillas are softened; add in additional oil, if necessary.
4. Drain on paper towels.
5. Place a heaping 1/3 c. of chicken mix on each tortilla; roll up each tortilla and place seam side down in a 13"x9"x2" baking dish.
6. Cover and bake at 350 degrees for 20 min.
7. Sprinkle tortillas with 1 c. longhorn cheese and bake, uncovered an additional 5 min.
8. Serve enchiladas immediately.
9. Yield: 5 servings.

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

Taken from cookeatshare.com/recipes/easy-chicken-enchiladas-34707 (may not work)