EASY CHICKEN ENCHILADAS

by Kathy Zeringue

2 Cups chopped cooked chicken

2 Cups Sour cream

1 Can Cream of Chicken Soup (10 3/4 oz.)

2 Cups Shredded Monterey Jack cheese

2 Cups Colby cheese

1 can chopped green chilies (4 oz.)

2 Tablespoons chopped onions

Salt & Pepper to taste

Combine all and mix.

Place 2-3 Tablespoons of chicken mixture in a flour tortilla and roll.

Place seam side down in a lightly oiled pan (Pam is good).

You will need 2 packages of 10" flour tortillas.

Have tortillas at room temp. or heat in microwave wrapped in a damp towel to prevent tortillas from drying out.

At this point place in a 350 oven and bake  covered for approx. 20 min.

Remove foil cover and top with grated cheese.

If you like a little spicy use Pepper Cheese if you like milder you may use Monterey Jack or Colby or a combination of any.

Bake until cheese is melted.

These freeze very well if sealed to prevent drying out.