Chicken Enchiladas
Ingredients:
2 cups chicken (cooked and cubed)
3 cups cream of chicken soup (1 large can)
1 cup sour cream
1/2 package cream cheese (4oz. softened)
1 can green chilies (4oz. - peeled & seeded)
1 onion chopped
1 large can red mild enchilada sauce
1 package flour tortilla shells
2 cups cheddar cheese (or other if desired)


Direction:
Cook the chicken & cut into cubes. Combine the chicken, cream of chicken
soup, sour cream, cream cheese, chilies, salt and onions together.
Stir mixture until it is smooth. Pour a layer of enchilada sauce into the bottom
of 9X13" baking dish. Spread a layer of the soup mixture down the middle of
each tortilla shell. Sprinkle a handful of cheese over the soup mixture. Wrap
the shells tightly and roll closed. Set in the enchilada sauce in the baking dish.
Continue until all the shells are filled. Take the remaining soup mixture and
spread evenly over the top. Sprinkle the remaining enchilada sauce over top of
the shells. Sprinkle the remaining cheese over the top.


Label:
Thaw, cook at 350 for 35 minutes or until warm and the cheese is melted.