Chicken Enchiladas - cooking recipe

Ingredients

16 to 18 tortillas
1 lb. Monterey Jack cheese
1 lb. Cheddar cheese
4 to 6 chicken breasts, boiled, chopped and deboned
1 to 2 green onions, chopped
1 large sour cream
3 cans cream of chicken soup
1 (11 oz.) can diced green chilies

Preparation

Mix sour cream, soup and chilies. Soften tortillas in oil; don't overcook.
Spread 1 to 2 tablespoons of soup mixture on tortillas. Add 1 tablespoon chicken, onion and cheeses.
Roll and place in a 9 x 13-inch baking dish. After all tortillas are rolled in pan, then cover with remaining soup, cheeses and onion, in that order.
Bake at 350\u00b0 for 40 minutes.