Thursday, August 6, 2009

Chicken Enchiladas

3 cooked chicken breasts, diced
4 cups cheese
10 flour tortilla shells

Mix together:
1 pint sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
2 (4 oz) cans green chilies
1 sautéed onion

Put a small amount of mixture, chicken and cheese on each tortilla shell and roll up. Place in 9x13-inch casserole dish. Pour remaining sauce over enchiladas and put remaining cheese on top. Bake 375 degrees for 30-40 minutes.

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