Chicken enchiladas taken from the pampered chef recipes from the heart cookbook.
2 cups of chopped cooked chicken
Half a cup of sour cream
Two cans 4 ounces each of chopped green chilies
1/3 cup of chopped green chilies
Quarter teaspoon of salt
2 cups of shredded Monterey Jack divided
10 flour tortillas
Preheat the oven to 350. Or one can of the enchilada sauce and a 13 x 9 baking dish. In a large bowl combine chicken sour cream chilies onions and salt. Stir in 1 cup of the cheese. Spread about a 1/3 cup of chicken mixture down the center of each tortilla. Place rolled seam side down in the prepared baking dish. Pour remaining can of enchilada sauce over the top. Sprinkle with remaining 1 cup of cheese.
Bake about 30 minutes till cheese is melted