Friday, March 19, 2010

Chicken Enchiladas

3 cooked and shredded chicken breasts
1 - 10 oz can cream of mushroom soup
4 cups shredded cheese of your choice
1 - 3.5 oz can chopped green chilies
15-20 tortillas - corn or flour - your choice
2 cans enchilada sauce

Combine first four things. Spoon mixture into tortillas and roll. Place in greased baking dish so that the fold is to the bottom. Pour enchilada sauce over them all and bake at 350 degrees for about 20-25 minutes.

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