Home All Recipes Bread Salad Soup Main Dish Side Dish Appetizers and Beverages Desserts Candy and Snacks Miscellaneous

4-oz. can green chilies	1/2 lb cheese, grated
2 cans cream of ch soup	1 med onion, diced
1 chicken, boiled and boned	1 pint dairy sour cream
2 doz flour tortillas

Use diced green chilies. Left over turkey works great instead of chicken. Could use corn tortillas. Saute onions and chilies until onions are clear. Mix soup, chicken, sour cream, and cheese together. Place mixture in the center of a tortilla. Roll and place in a 9 x 13-inch baking pan. Continue until all tortillas are filled. Save some of the soup, chicken, and sour cream mixture to cover tortillas so they do not get too dry while cooking. Cover with foil and bake at 350 degrees for 30 minutes. Note: I use left over turkey after Thanksgiving/Christmas and make as much filling as I think I need. The original recipe did not have any "sauce" spread over the enchiladas, but we have found they are too dry; so I make extra and spread a thin layer on them--perhaps about 1/4-inch thick. When I use a 9 x 13-inch pan, I place the enchiladas across the pan then place one or two lengthwise so the pan is full.