Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

2 cups cooked, shredded chicken
2 8 oz. cans green chile enchilada sauce
2 c. shredded monterey jack cheese
1 small can diced green chiles
1 T. chopped fresh cilantro
1/2 c. sour cream
1 can cream of chicken soup
8 medium sized tortillas (flour or corn)
salt & pepper to taste

1. Pre-heat oven to 400 degrees
2. In a large bowl, combine chicken, 1/2 c. enchilada sauce, 1 c. cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 t. each of salt and pepper.
3. Microwave tortillas for about 30 seconds so they are easier to roll up. Divide mixture evenly among tortillas and roll up. Place in 9x13 dish, seam side down.
4 Top with remaining sauce and cheese.
5. Bake 25 mins. or until cheese is melted and bubbly.
6. Sprinkle with cilantro and serve.

Sometimes I will cook up some rice and add to the filling along with some black beans. This saves some money so I don't have to use so much chicken. But these are great either way.