Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
8 oz. sour cream
green onions
3/4 lb. grated Jack cheese
3/4 lb. grated Cheddar cheese
3 lb. cooked chicken
1 pkg. flour tortillas

Preparation

Combine soup, sour cream and onions.
Add half of each cheese. Divide this into 2 unequal halves.
Add chicken to the smaller half.
Use this to fill the tortillas, rolling up each around some of the filling.
Spread half of the remaining soup mixture in bottom of 10 x 13-inch pan.
Add filled tortillas.
Top with remaining soup mixture.
Top with remaining cheese.
Bake at 350\u00b0 for 20 to 30 minutes until hot.
Serves 10.