Saturday, December 5, 2009

Chicken Enchiladas

Here's another of our all time favs that I can't believe hasn't been put on the blog yet. We always come back to this dish because it is easy to make and really good. I got this recipe from my sister-in-law Shalae.

1-2 cups cooked chicken shredded (I like to put in all 2 cups.)
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can green chiles diced
1/4 cup onion chopped
1 cup sour cream
10 flour tortillas
Grated Cheddar Cheese (or cheese of your choice)

Mix all ingredients except tortillas and cheese. Put small amount of mixture in flour torilla and roll. Place in greased 9x13 pan. Fill rest of tortillas, and save some of the filling to put on top of the tortillas in the pan. On top of the filling, top with cheese. Bake at 350 for 30 minutes.

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