Chicken Enchiladas

I use flour tortillas because that's what I prefer. Check out Crock Pot Chicken Taco Meat for an excellent crock pot recipe for taco chicken meat. Can used canned, drained chicken in a pinch.

• Ready In: 50 mins
• Serves: 6
• Yields: 12 enchiladas

Ingredients

• 12  corn tortillas, softened
• 1⁄2 cup green onion, chopped
• 2 (10 1/2ounce) cans  cream of chicken soup
• 1⁄2 teaspoon salt
• 2  cups chicken, cooked & shredded
• 2  cups monterey jack cheese, shredded
• 2 (4 ounce) cans green chilies, chopped
• 1⁄2 pint sour cream

Directions

1. Mix chicken, onion an dcheese together & set aside.
2. In medium saucepan, combine remaining ingredients over low heat and stir until bubbly.
3. Roll chicken/cheese mixture in tortillas, place in well-greased (or sprayed) 9X13 pan, seam-side down.
4. Pour soup mixture over all.
5. Bake at 350F 25-30 minutes.
6. Serve with salsa and tortilla chips, if desired.