Easy Chicken Enchiladas

By okstategrad

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