Creamy Chicken Enchiladas

By rdhch

Ingredients

• 2/3 cup cream of chicken soup
• 2/3 cup sour cream
• 2 cups shredded chicken
• 1/2 cup Monterrey Jack cheese
• 4 flour tortillas

Preparation

Step 1

Mix together soup and sour cream. Put half in bottom of 9” pan. Divide cheese and chicken between tortillas. Roll up and put into pan. Top with remaining soup mixture and cheese. Bake at 350 for 18-22 minutes.