Tuesday, December 2, 2008

Chicken Enchiladas

4 cups chicken, Cooked and cubed
1 small can green chili peppers (chopped juice and all)
2 cans Cream of Chicken Soup
1 cup Sour Cream
12 Flour Tortillas
2 cups Shredded Monterrey Jack Cheese
Combine chicken, chilies, coup, cour cream and 1 1/2 cups Monterrey Jack cheese. Fill tortillas with 1/4 cup chicken mixture and fold. Put in a greased 13x9 inch pan and put remaining chicken mixture on top of the filled tortillas. Sprinkle the top with the remaining cheese. Cover with foil and bake at 350 for 30 minutes.

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