Chicken Enchiladas (Recipe of Ann Jones, which was shared with Patsy Meyers)

By á-11192

Ingredients

• 1 can cream of chicken soup
• 1 cup sour cream
• 3/4 lb. Monterrey Jack Cheese, grated
• 1 (4oz.) can green chilies, mild
• Dash of garlic
• 2 cans (6.5 oz.) chicken, drained and shredded
• Flour tortillas, package of 10

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Measure out 1 cup of cheese and set aside. Mix the soup, sour cream, cheese, chilies, garlic, and the chicken. Stuff and roll the flour tortillas and place in a well-greased pan. Cover with excess mixture if there is any left and sprinkle the remaining cheese over the top. Place the pan in a 350 degree oven and bake for 30 -35 minutes. Usually makes between 10 and 12 enchiladas.