This is a quick and easy recipe that we love to make. It comes from my mother-in-law and it’s so delicious. It makes a lot so I halve it most of the time if it’s just for the two of us. A fun twist on traditional enchiladas. And did I mention it’s easy?
12 smalls flour tortillas
4 larges boneless skinless chicken breast halves, cooked, skinned, and boned
2 cans cream of chicken soup
1 pint sour cream
3/4 pound Monterey Jack cheese, grated
3/4 pound Tillamook cheese, grated
3/4 cup green onions
1 small onions, chopped
1 small can diced green chilies
Combine soup, chilies, onions, sour cream, and 3/4 both cheeses; mix together. Set aside 1 1/2 cups of preceding mixture. Add diced chicken to remainder of mixture.
On 2 greased 9×12″ casserole dishes. Take each tortilla and spoon 2 or 3 T. chicken mixture. Fold and place seam side down. Spoon 1 1/2 cups set-aside mixture over top of filled tortillas. Top with 1/4 cheeses. Bake at 350 for 45 minutes.
Can easily half recipe with 3 chicken breasts and extra cheese to fill 8 or 9 tortillas.