Chicken Enchiladas - cooking recipe

Ingredients

12 to 15 tortillas
1/2 c. milk
16 oz. sour cream
1/4 c. diced onion
2 c. cooked turkey or chicken, cut up
2 (10 3/4 oz.) cans cream of chicken soup
1 (4 oz.) can green chilies, diced
2 c. grated cheese (Cheddar or Monterey Jack)

Preparation

Heat
about 1/4-inch oil in large skillet.
Fry tortillas in oil,
15
seconds
per
side,
so they are cooked, but pliable. Stack
between
paper
towels.
Set
aside.
Combine soup, milk, sour
cream,
chilies
and onion.
Spread 1/2 cup soup mixture over bottom of large 9 x 13-inch lightly greased baking dish.
Set aside
1
1/2 to 2 cups soup mixture.
Stir into original
soup mixture the cut up chicken and 1 1/2 cups cheese.
Fill
each tortilla with about 1/3 cup soup, meat and cheese mixture.
Roll and place in baking dish.
Pour remaining
soup
mixture
over tortillas.
Sprinkle
with remaining cheese.
Bake at 350\u00b0 for 30 to 35 minutes.
Let it set for 10 to 15
minutes
before
serving. Serve
with picante sauce if desired.