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  • Easy Chicken Enchiladas

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    Easy Chicken Enchiladas
    Servings: 10
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 2 c. cooked chicken
    • 1 c. lowfat sour cream
    • 1 can cream of chicken soup, undiluted
    • 2 c. shredded Monterey Jack
    • 2 c. shredded Longhorn cheese
    • 1 can green chilies
    • 2 tbsp. minced onion
    • 1/8 teaspoon salt
    • 1/4 teaspoon pepper
    • 10 (10 inch) flour tortillas

    Directions

    1. Combine all ingredients and mix well, except tortillas. Heat tortillas in skillet till softened. Place a heaping 1/2 c. of chicken mix on each tortilla; roll up and place seam side down in a 13 x 9 x 2 inch baking dish. Cover and bake at 350 degrees for 20 min. Sprinkle tortillas with additional Longhorn cheese and bake uncovered 5 more min. Can also be heated in the microwave. I make a double batch and put single servings of the ingredients in ziploc bags and freeze for later.

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