Yummy enchilada’s are a favorite dish in our house!
3 cups shredded Cheddar cheese, divided
2 cups shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups sour cream
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (4 ounce) can chopped green chilies
2 tablespoons finely chopped onion
1/4 teaspoon pepper
1/8 teaspoon salt
10 (8 inch) flour tortillas, warmed
In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt.
Spoon about 1/2 cup off center on each tortilla; roll up.
Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and bake at 350 degrees F for 20 minutes.
Uncover; sprinkle with remaining cheddar cheese.
Bake 5 minutes longer or until cheese is melted.
Let stand for 10 minutes before serving.
Now it’s time to eat & enjoy!