Chicken Enchiladas

These enchiladas are creamy and wonderful. I like to serve mine with salsa, limes, and sliced black olives. These are great for potlucks or just a simple family dinner. Everyone loves them, adults and kids alike!

• Ready In: 50 mins
• Serves: 5-6
• Yields: 10 enchiladas

Ingredients

• 2 (10 3/4ounce) cans  cream of chicken soup
• 1 (12 1/2ounce) can chicken breasts
• 16  ounces sour cream
• 4  ounces diced green chilies
• 6  green onions, chopped
• 8  ounces sharp cheddar cheese, grated, divided
• 10  small flour tortillas

Directions

1. Preheat oven to 350.
2. Combine soup, chicken, sour cream, chilies, green onions, and half of the cheddar cheese.
3. Lightly warm tortillas in the microwave for 1 minutes or until easy to roll.
4. Fill with mixture and roll up leaving ends open.
5. Place in a sprayed 9X13 baking dish.
6. Spread extra filling over the top.
7. Sprinkle with remaining cheese.
8. Bake for 30 minutes until bubbly and cheese begins to brown.
9. Suggested Toppings: sliced black olives, salsa, cilantro, fresh tomatoes, limes, sour cream, jalepenos, grated cheese.