Wednesday, April 10, 2013

Easy Chicken Enchiladas

Easy Chicken Enchiladas

2 c. chopped cooked chicken
2 c. sour cream
1 (10 3/4 oz can) cream of chicken soup
1 1/2  c. shredded Monterey Jack cheese
1 1/2 c. shredded Colby Jack cheese
1 (4.5 oz can) chopped green chilies, drained
2 Tbsp. chopped onion
1/4 tsp. pepper
1/8 tsp. salt
10 (10-inch) corn tortillas
vegetable oil
1 c. shredded Colby Jack cheese

1.  Combine first 9 ingredients; stir well.  Fry tortillas, 1 at a time, in 2 Tbsp. oil in a skillet 5 seconds on each side or until softened; add additional oil, if necessary.  Drain.

2.  Place heaping 1/2 c. chicken mixture on each tortilla; roll up each tortilla and place, seam side down, in a 13 x 9 inch baking dish.

3.  Cover and bake at 350 for 20 minutes.  Sprinkle with 1 cup cheese, and bake, uncovered, 5 more minutes.  Serve with salsa.  Makes 5 servings.

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