Ingredients
- 2 C Chicken (cooked & chopped)
- 2 C Sour Cream
- 1 can (10 3/4 oz) Cream of Chicken soup (undiluted)
- 2 C (8 oz) Monterey Jack Cheese (shredded)
- 2 1/2 C (12 oz) Longhorn Cheese (shredded)
- 1 can (4 oz) Green Chilies (chopped & drained)
- 2 Tbl Onion (chopped)
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 10 10" Flour Tortillas
- Vegetable Oil
Preparation
Step 1
Cook & chop chicken then combine with sour cream, Cream of Chicken soup, Green Chilies (chopped & drained), chopped onion, salt, pepper, Monterey Jack Cheese, and 2 cups (8 oz) of the Longhorn Cheese and mix well.
Fry tortillas, one at a time in 2 tablespoons oil in a medium skillet for 5 seconds on each side or just until tortillas are softened; add additional oil, if necessary. Drain on paper towel.
Place a heaping amount of chicken mixture on each tortilla; roll up each tortilla and place seam side down in a 9x13 baking dish.
Cover and bake at 350 for 20 minutes. Sprinkle tortillas with remaining Longhorn cheese and bake uncovered an additional 5 mintues.
Serve enchiladas immediately.
NOTE:
Chicken mixture is good as a dip for chips.
1 can (4 oz) 10 10" Flour Tortillas
Vegetable Oil