Quick And Easy Enchiladas

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (7 ounce) can chopped green chilies, drained
• 2 cups sour cream
• 12 corn tortillas (6 to 7 inch)
• 3/4 lb monterey jack cheese, shredded
• 2 cups shredded chicken (cooked)
• lettuce
• tomato
• guacamole
• jalapeno

Recipe

• 1 in a medium bowl, combine soup, chilies and sour cream. whisk to blend well.
• 2 reserve 1 1/2 cups of mixture. to remaining mixture add the shredded chicken.
• 3 spoon 2 to 3 tablespoons at the end of each tortilla. sprinkle each with about 1 tablespoon cheese. roll up and arrange seam-side down in a shallow baking dish just large enough to hold the enchiladas in a single layer.
• 4 pour the reseve mixture over the enchiladas. sprinkle remaining cheese on top. cover the dish with wax paper. cook on medium (600 to 700 watt oven) 7 to 10 minutes, until heated through.