Green Chili Chicken Enchiladas
Preheat oven to 350 degrees
8-10 Flour Tortillas
2 Large Cans of Chicken
1 small Can Diced Green Chili
1 Can Cream of Chicken Soup, undiluted
1 Cup Sour Cream
1 large Can Green Chili Enchilada Sauce, divided
2-3 Cups Shredded Cheddar Cheese, divided
In a bowl mix Chicken, Diced Green Chili, Chicken Soup, Sour Cream, 1/2 Can Enchilada Sauce until well incorporated.
Fill tortillas with equal amounts of Chicken mixture and top with cheese. Roll shell and place seam side down into greased 9x13 dish.
Pour the other half can of Enchilada Sauce as well as any left over filling onto rolled tortillas and top with remaining cheese.
Bake 350 for 20-30 minutes, until bubbly and cheese is melted.
Garnish with lettuce, tomatoes and olives if you like.
|Chicken Chili Filling|
|Roll and Place in Dish|
|Ready for the Oven|