Quick and Easy Enchiladas

This is very easy - not a hot dish - but you can modify it to any desired heat level by adding peppers to it.

• Ready In: 12 mins
• Serves: 6
• Yields: 8-12 enchiladas

Ingredients

• 1 (10 3/4ounce) can  condensed cream of chicken soup
• 1 (7 ounce) can  chopped green chilies, drained
• 2  cups sour cream
• 12  corn tortillas (6 to 7 inch)
• 3⁄4 lb monterey jack cheese, shredded
• 2  cups  shredded chicken (cooked)

• Toppings

•  lettuce
•  tomatoes
•  guacamole
•  jalapeno

Directions

1. In a medium bowl, combine soup, chilies and sour cream. Whisk to blend well.
2. Reserve 1 1/2 cups of mixture. To remaining mixture add the shredded chicken.
3. Spoon 2 to 3 tablespoons at the end of each tortilla. Sprinkle each with about 1 tablespoon cheese. Roll up and arrange seam-side down in a shallow baking dish just large enough to hold the enchiladas in a single layer.
4. Pour the reseve mixture over the enchiladas. Sprinkle remaining cheese on top. Cover the dish with wax paper. Cook on Medium (600 to 700 watt oven) 7 to 10 minutes, until heated through.