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Ingredients
- 2 large chicken breasts, cooked and shredded
- 1 small can cream of mushroom soup
- 1/2 cup sour cream
- 4 ounces cream cheese, softened
- 4 ounces monterey jack cheese, grated
- 1 small can chopped chiles
- 1 package burrito size tortillas
- 10 ounce jar enchilada sauce
Preparation
Step 1
Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.
In a large bowl combine soup, sour cream, cream cheese and chopped chiles. Add shredded chicken.
Spoon mixture into the center of each tortilla and roll up. Place seam side down in baking dish and cover with enchilada sauce.
Cover and bake for 30 minutes; uncover after 30 minutes and sprinkle with cheese. Bake 10 minutes more and serve.