Chicken Enchiladas

I made these this week they were really good. Rosie and Mark came buy and had some too. They really liked them. Mark took some with him for Luch for the next day. And he does not like left overs. So they must of be good if he took some for lunch. They were pretty good!

By: Sue Proctor

Out of the Northridge Elementary Cookbook

3-4 boneless skinless chicken breasts cooked and cubed

1 can cream of chicken soup

1 Cup Sour Cream

1/4 Cup picante sauce or 1 Can of green chiles

1 Cup cheddar cheese

Flour totillas

Mix together:

Soup, sour cream, salsa, and 1 cup cheese to make sauce.

Set aside half of the mixture. Fill tortillas with cooked chicken and 1 Tablespoon of sauce, roll up and place seam face down on baking dish. Pour remaining sauce over rolled up tortillas and top with enough shredded cheese to cover. Bake at 350' until cheese is melted and tortillas are slightly crispy.

Variations:

I used 1 can mild green enchilada sauce in my enchiladas.

2 cans of green chilies and 2 cups of shredded cheese in this recipe.

or

4 oz. of cream cheese, 1/2 Cup of salsa, and 1/3 Cup milk to this recipe.