~~~~~~ 6 servings ~~~~~~
2 1/2 cup skinless boneless chicken breasts, cut 1 1/2" pieces
1 can condensed cream of chicken soup - (10 3/4 oz)
1 cup Sour cream
3 cups shredded colby-jack cheese
2 can (4 oz) Ortega Diced Green Chiles -, 4 oz can
1. Mix cooked chicken, soup, sour cream, 1 1/2 cup cheese and chilies.
2. Spoon chicken mixture in each tortilla. Place in 13X9 inch dish, greased.
3. Bake at 350 for 25 minutes.
4. Serve with sour cream, salsa and guacamole.
----- Variation -----
1. You can put some cheese and salsa on top of the enchiladas before cooking them.
We usually just pour salsa over the top and some cheese and put sour cream and guacamole on the table for you to add your own.
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