CHICKEN ENCHILADAS

By

Jan Sampson's recipe

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Ingredients

  • 10 Flour Tortilla (Missions brand)
  • 2 to 3 cups chopped-up cooked chicken
  • 2 cans Cream of Chicken Soup
  • 1 Cup sour cream or more
  • 1 (4 oz.) can mild Green Chilies, chopped
  • 2 cups shredded cheese (cheddar or Mexican)

Preparation

Step 1

1. Mix chicken, soup, sour cream, green chilies and 1/2 cup cheese together.

2. Spray 9x13 glass pan with PAM.

3. Fill the tortillas with chicken mixture and assemble, seam side down in pan. If any leftover chicken mixture, spread on top of enchiladas.

4. Cover with foil.

5. Bake at 350 degrees for 45 minutes when hot an bubbly in middle.

6. Uncover and sprinkle remaining cheese on top. Return to oven until cheese is melted.

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