Chicken Sour Cream Enchiladas

I have used this recipe for years. I will usually modify it using different cheeses like asadero, queso fresco or pepper jack.

• Ready In: 1 hr
• Serves: 6-10
• Yields: 20 enchilidas

Ingredients

•  flour tortilla
• 1⁄2 cup  shredded monterey jack cheese
• 1⁄2 cup  shredded cheddar cheese

• FILLING

• 2  cups  chopped  cooked chicken
• 1  cup  shredded monterey jack cheese
• 1  cup  shredded cheddar cheese

• SAUCE

• 16  ounces sour cream
• 2 (10 ounce) cans  cream of chicken soup
• 7  ounces  chopped green chilies

Directions

1. Combine chicken and 2 cups cheese.
2. For the sauce, mix sour cream, soup and chiles in a saucepan and warm over medium heat.
3. Put 1/3 cup chicken mixture on a tortilla. Spoon a large spoonful of sauce over chicken and roll the enchilada. Repeat for rest of tortillas. Pour remaining sauce over casserole. Top with remaining 1 cup cheese.
4. Bake at 350 degrees for 30 minutes uncovered.