Thursday, December 11, 2014

Creamy Chicken Enchiladas

1-2 C. chicken, cooked and shredded
4-5 green onions, diced
1 4 oz can diced green chilis
1 can worth of cream of chicken substitute
1/2 C sour cream
Cheddar cheese, grated
5 tortillas

Mix half the cream of chicken soup with the sour cream, green onions, chilis and chicken.  Fill tortillas with chicken mixture and grated cheese.  Spray baking dish with cooking spray.  Place tortillas in baking dish.  Spread remaining cream of chicken soup over the top of the enchilidas, then top with grated cheese.  Cover with foil; bake 45 minutes at 350 degrees.