Friday, February 1, 2008

Chicken Enchiladas**

1 doz. Flour tortillas
2 cans cream of chicken soup
½ lb. Monterey Jack cheese
3 to 4 green onions
4 large chicken breast, cooked and diced
1 can diced chilies
½ lb. Cheddar Cheese
1 pt. sour cream

Combine soup, chilies, sour cream, and cheese. Remove 2 cups of mixture to add to chicken. Place small amount of mixture into each tortilla shell and roll. Place in greased in greased cake pan. Spoon remaining liquid over rolls. Top with cheese. Cover with foil and bake at 350˚ for 45 min. or until bubbly.

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