Recipes - MOMS Club, Tampa

Easy Chicken Enchiladas
From the Kitchen of Kelly

2C chopped cooked chicken
2C sour cream
1 (10.75-ounce) can cream of chicken soup
1.5C (6 ounces) shredded Monterey Jack cheese
1.5C (6 ounces) shredded Colby Jack cheese
1 (4.5-ounce) can chopped green chiles, drained
2 tbsp chopped onion
1/4 tsp pepper
1/8 tsp salt
10 (10 inch) corn tortillas
Vegetable oil
1C (4 ounces) shredded Colby Jack cheese
Salsa

Combine first 9 ingredients; stir well. Fry tortillas, 1 at a time, in 2 tbsp oil in a skillet 5 seconds on each side or until softened; add additional oil, if necessary. Drain - Place heaping 1/2 cup chicken mixture on each tortilla; roll up each tortilla, and place, seam side down, in a 13 x 9-inch baking dish. - Cover and bake at 350 for 20 minutes. Sprinkle with 1 cup cheese, and bake, uncovered, 5 more minutes. Serve with salsa. Yield 5 servings.