CHICKEN ENCHILADAS
sauce
2, 10 oz cans enchilada sauce – green and red mild
(if you're doing for kids, you may just want all green sauce, even mild red can be a little spicy for the little ones.)
1 can cream of chicken soup
MIX TOGETHER IN ONE BOWL
filling
½ c sour cream
2, 4 oz chopped green chilis cans
1/3rd cup chopped green onion
2 C chopped cooked chicken
1 C Shredded Monterey-jack cheese
MIX TOGETHER IN ANOTHER BOWL
In 13x9 baking dish, place 1/3rd of sauce on bottom
put 1/3rd cup of filling in 10, 7” FLOUR TORTILLAS, seam side down in dish
pour rest of sauce on top of tortillas
top with 1 ½ CUPS OF CHEESE
BAKED UNCOVERED, 350 – 30 MINUTES
