Easy Chicken Enchiladas
|Chopped cooked chicken||2 Cup (32 tbs)|
|Sour cream||2 Cup (32 tbs) (Use Of Any Commercial Brand)|
|Canned cream of chicken soup||10 3⁄4 Ounce, undiluted (One Can)|
|Shredded monterey jack cheese||16 Ounce (2 Cup 16 Tablespoon)|
|Canned chopped green chiles||4 Ounce, drained (1 Can)|
|Chopped onion||2 Tablespoon|
|Flour tortillas||10 (10 Inch Each)|
|Vegetable oil||1 Tablespoon|
|Shredded longhorn cheese||4 Ounce (1 Cup 16 Tablespoon)|
Combine first 9 ingredients, mix well.
Fry tortillas, one at a time, in 2 tablespoons oil in a medium skillet 5 seconds on each side or just until tortillas are softened, add additional oil, if necessary.
Drain on paper towels.
Place a heaping 1/2 cup of chicken mixture on each tortilla, roll up each tortilla, and place seam side down in a 13- x 9- x 2-inch baking dish.
Cover and bake at 350Â° for 20 minutes.
Sprinkle tortillas with 1 cup longhorn cheese, and bake, uncovered, an additional 5 minutes.
Serve enchiladas immediately.