Chicken Enchilada Verde - cooking recipe

Ingredients

2 c. shredded chicken or turkey, cooked
2 c. Monterey Jack cheese, shredded
2 c. sour cream
1/2 c. chopped onions
4 oz. can green chilies, diced
salt to taste
20 6 inch corn tortillas
2 15 oz. cans green enchilada sauce
2 cans cream of chicken soup

Preparation

Mix together chicken, cheese, sour cream, onion and green chilies.
In a large saute pan, heat enchilada sauce and cream of chicken soup until warm and blended.
Heat each tortilla in sauce until soft.
Remove and roll with 2-3 tablespoons of filling mixture.
Place filled tortilla, seam down, in 13 x 9 pan coated with non-stick cooking spray.
Place close together.
Cover with remaining sauce.
Cover pan with foil. Bake at 350 degrees for 20 minutes.
Uncover and bake additional 10-15 minutes.
Depending on how full each tortilla is, another pan may be needed.