Chicken Enchiladas

Quick and tasty, the tortillas are filled with easy to

prepare ingredients.  Serve with salsa,  guacamole, and

sour cream for a colorful feast.


1 chicken cooked, boned and diced

2- 10 ounce cans of cream of chicken soup

1 pint of sour cream

2 green onions diced

1 lb. Monterey Jack cheese

1 lb. sharp cheddar cheese

1 small can of diced green chilies

2 dozen tortillas


1-10 ounce  can of cream of chicken soup

1 cup of sour cream

Fry just to soften 2 dozen tortillas.  Mix chicken, 2 cans cream of chicken soup, 1 pint sour cream, onions and chilies.  Place spoonful of mixture in tortillas and add a little of both cheeses and roll.  To make Sauce; Mix 1 can of cream of chicken soup and 1 cup of sour cream. Spread all over tortillas and top with remaining cheeses.

Bake at 400-455 degrees, until top is bubbly.  30-45 minutes

Leave a Reply