Sour Cream and Chicken Enchiladas

These are great for company. I am always giving this recipe out. I serve with spanish rice and refried beans.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1  chicken, cooked and deboned
• 1  pint sour cream
• 2 (10 3/4ounce) cans  Campbell's Cream of Chicken Soup
• 1 (4 1/2ounce) can  chopped green chilies (do not drain)
• 1  bunch green onion
• 8  ounces monterey jack cheese, grated
• 1  lb sharp cheddar cheese, grated
• 18  flour tortillas, thawed (do not use corntortillas)

Directions

1. Combine chicken, sour cream, chicken soup, chilies and onions.
2. Spoon 2 T. onto each tortilla.
3. Top with a spoonful of each cheese and roll up.
4. Place seam side down in a large casserole pan.
5. Top with extra chicken mixture and extra cheese.
6. Cover with foil and bake 30 minutes at 250.
7. Uncover and cook 10 more minutes.