Mexican - Spanish, Poultry

CHICKEN ENCHILADAS

  • 3 Cups Cheese, Chedder, Shredded
  • 2 Cups Monterey Jack Cheese, shredded
  • 2 Cups Chicken, cooked
  • 2 Cups Sour Cream
  • 1 Can Cream of Chicken Soup, undiluted
  • 1 Can 4oz. Green Chilies, canned, drained
  • 2 Tablespoons Onion, chopped fine
  • 1/4 Teaspoon Pepper
  • 1/8 Teaspoon Salt
  • 10 Flour Tortillas, 8 in.

    • In a large bowl, combine 2 cups chedder cheese, Monterey Jack cheese, chicken, sour cream, soup chillies, onion, pepper & salt. Spoon about 1/2 cup of chicken mixture into center of each tortilla, roll up. Place seam side down in a greased 13x9 baking dish.

    Cover and bake at 350@ for 20 minutes. Uncover and sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

    Let stand 10 minutes before serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!