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Cream chicken chili's enchiladas
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| Chicken Enchiladas | |
| 2 cans | cream of mushroom soup |
| 2 small cans | diced green chilies |
| 16 oz | sour cream |
| 2 lb | monterey jack cheese |
| 2 large | cooked and diced chicken breast |
| Flour tortillas | |
Use 2 bowls and put 1 can of cream of mushroom soup in each bowl, 1 can green chilies, 1/2 of the sour cream in each bowl.
Put 3/4 of the cheese in one of the bowls along with the meat.
If you like HOT Mexican food add jalapeños etc to meat mixture
Roll the meat cheese mixture up in the flour tortillas and place them side by side in a greased 9x12x2.
Add the rest of the cheese to the other bowl that has only soup mix, chilies and sr cream in it. Stir well and top the rolled enchiladas in the pan.
Bake 350 for an hour or until golden on top.
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