Chicken Enchiladas

 

From: Margo Stevenson

Serves 8

4 large chicken breasts, cooked and cubed

2 cans cream of chicken soup

1 can dice green chiles

1 pint sour cream

4 cups green onions, chopped

2 cups Monterey jack cheese

12 medium flour tortillas

2 cups grated cheddar cheese

Combine chicken soup, green chiles, sour cream, green onions and cheese. Set aside 2 cups of the mixture. Add chicken to the 2 cups of sauce.

Fill a dozen tortillas with the chicken mixture and roll. Put 6 enchiladas in a greased 9 x 13 inch pan. Put other 6 in another pan. Spread sauce on top of each pan and sprinkle with cheese. Bake at 350 degrees for 30 minutes. Serves with lettuce, sour cream, salsa, and olives.