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Cheesy Chicken Enchiladas by bonnie beck serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

A good way to use leftover chicken.

Ingredients:

16 oz

enchilada sauce,homemade or canned

2 cups

chicken, shredded

8 oz

Monterey Jack cheese, shredded

corn tortillas

2 medium

green onions,diced

Directions:

1. Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11x7-inch baking dish.
2. In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
3. Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Sprinkle green onions on top. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges.

Categories:

Ethnic Foods
Main Dishes
Uses up Left-overs