Queso Blanco Chicken Enchiladas - cooking recipe

Ingredients

1 (10 ounce) can cream of chicken soup
1 (7 ounce) can green chili peppers
2 cooked and diced chicken breasts
1/2 cup oil
8 ounces grated kraft velveeta queso blanco cheese
8 ounces sour cream
1 bunch green onion, diced
1 teaspoon cumin
1 teaspoon dried cilantro
1/2 teaspoon oregano (mexican oregano if you have it)
1 teaspoon garlic salt
1 teaspoon black pepper
18 corn tortillas
1 (10 ounce) can old el paso green enchilada sauce

Preparation

Mix soup, sour cream, 6 ounces of the grated cheese,green onions,green chili,cumin,cilantro,garlic salt,oregano,pepper and chicken together. This mixture can sit overnight or made as soon as mixed. Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining 2 ounces of cheese.
Bake at 350 for 20 minutes.