Chicken And Tortilla Enchiladas
|Canned cooked chicken||20 Ounce (2 Cans, 5 Ounce Each)|
|Sour cream||2 Cup (32 tbs)|
|Canned cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Monterey jack cheese||1 1⁄2 Cup (24 tbs), shredded|
|Colby cheese||2 1⁄2 Cup (40 tbs), shredded (Divided Into 1 And 1 1/2 Cups)|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Onion||2 Tablespoon, chopped|
|10 inch flour tortillas||10|
In large mixing bowl, combine chicken, sour cream, soup, 1 1/2 cups Monterey Jack cheese, 1 1/2 cups Colby cheese, green chilies, onion and pepper.
Place 1/4 cup of mixture on each tortilla; roll up and place seam side down in 3-quart oblong glass baking dish.
Convection Bake at 350°E for 20 to 25 minutes.
Sprinkle with 1 cup Colby cheese and continue baking 5 minutes or until cheese is melted.