Chicken Enchiladas

Chicken Enchiladas

2 cans cream of chicken soup

1 (4 oz) can diced green chilies

16 oz sour cream

3 green onions, chopped

½ lb. Monterey Jack cheese, grated

4 large chicken breasts, cooked, skinned, deboned, and cut up

1 doz. Medium-sized flour tortillas

½ lb. Cheddar cheese, grated

In large bowl, combine soup, chilies, sour cream, onions, and Monterey Jack cheese. Remove about 2+ cups of this mixture and add the cut-up chicken to it. Divide this mixture into the 12 individual tortillas and roll each one tightly. Spray large dripper pan with cooking spray. Place tortillas, seam side down, in pan, separating slightly. Spoon the soup mixture over top of tortillas. Cover with Cheddar cheese. Cover pan tightly with foil. Bake at 350 degrees for 45 minutes or until bubbly. Makes 12 big enchiladas. Serve with your favorite salsa.