Green Chili Chicken Enchiladas - cooking recipe

Ingredients

2 large boneless chicken breasts or 1 large can chicken
1 pkg. flour tortillas
1 (10 oz.) pkg. Jack cheese, grated
1 large onion, chopped
1 (12 oz.) can evaporated milk
2 cans cream of asparagus soup
1 small can chopped green chilies (mild)
2 Tbsp. butter
sour cream or guacamole (optional)

Preparation

Cook (bake or saute) chicken; shred or cut in small pieces. Saute onion and green chilies in 2 tablespoons butter.
Add chicken.
Blend soup and evaporated milk to make a smooth sauce. Set aside.
In each tortilla, spread diagonally a small portion of the chicken mixture and sauce.
Roll tortilla tightly and arrange in 9 x 12-inch pan.
Place tortilla seam side down.
Pour remainder of sauce over tortillas and top with cheese.
Bake for 30 minutes at 300\u00b0 to 350\u00b0.
Serves 4 to 6.