White Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
16 oz. sour cream
1 (4 oz.) can diced green chilies
2 lb. bar Jack or Cheddar cheese
1 bunch green onions, chopped
flour tortillas

Preparation

Mix first 3 ingredients; set aside.
Cut the 2 pound bar of cheese into 8 long bars.
Coat the top of a flour tortilla with some of the soup mixture.
Sprinkle some green onions over it and roll up one bar of cheese at a time, 8 bars rolled up fit into an 8 1/2 x 13-inch pan or Pyrex dish.
Spread the remaining soup mixture over the top and bake at 350\u00b0 for approximately 30 to 45 minutes. Leftover chicken or beef can be added to this.
Serve with a green salad after soccer practice!!