Quick Mexican Cheese Enchiladas

This is an adopted recipe. I have updated the recipe to clarify directions. This can also be made with leftover chicken if desired. :)

• Ready In: 25 mins
• Serves: 12

Ingredients

• 12  flour tortillas or 12  corn tortillas
• 1⁄2-1  lb  grated cheddar cheese, or a blend of your favourite cheeses

• Sauce

• 8  ounces sour cream
• 4  ounces  chopped green chili peppers
• 4 -6  green onions, chopped (including 2 or 3 inches of the stem)
• 1 (8 ounce) can  cream of chicken soup
• 1⁄2 cup  enchilada sauce, I use Texas Red Enchilada Sauce Texas Red Enchilada Sauce

• Garnish

•  salsa, if desired
•  sour cream, if desired
•  green onion (optional)

Directions

1. For sauce: Combine sour cream, peppers, green onions, soup, and enchilada sauce.
2. Spread a thin layer of the sauce in the bottom of a 9 x 13 baking pan.
3. In each tortilla place a small amount of grated cheese, reserving some cheese for the topping. Roll up and place seam side down in a 9x13 baking dish. Pour on the remaining sauce, making sure all tortillas are covered.
4. Sprinkle top with more cheese and bake Enchiladas at 400 degrees for 20-30 minutes or till cheese is bubbly.
5. To serve, place on plate and garnish with salsa, sour cream and a sprinkling of green onions.