Inner Chef

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Chicken Enchiladas

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Chicken Enchiladas                                                         Servings: 6


1-1/4 cups shredded Cheddar cheese, divided

1-1/2 cups shredded Monterey Jack cheese

2 cups chopped cooked chicken (I use the rotisserie chicken from the supermarket)

1-1/2 cups sour cream

3/4 (10.75 ounce) can condensed cream of chicken soup, undiluted

3/4 (4 ounce) can chopped green chilies (or salsa verde)

1 tablespoon and 1-1/2 teaspoons finely chopped onion

1/8 teaspoon pepper

1/8 teaspoon salt

7-8 (8 inch) flour tortillas, warmed ( I actually go 10 out of this recipe)

  1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
  2. Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Spoon salsa verde over enchiladas before serving.


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