Chicken Enchiladas

Ingredients

12-14 chicken tenders or 6 chicken breasts
16 oz. sour cream
2 cans cream of chicken soup
1½-2 cans diced green chilies (4 oz. each can)
2 cups Cheddar cheese (grated)
2 cups white Monterey Jack cheese (grated)
12 flour tortillas
1 casserole dish (greased or sprayed with cooking spray)
1 piece of tin foil

Directions

1. Pre-heat oven to 350°.
2. Cook chicken.
3. Meanwhile, in a large bowl add sour cream, cream of chicken soup, diced green chilies, Cheddar cheese and Monterey Jack cheese. Mix ingredients together.
4. Take cooked chicken (salted) and cut it into bite-size pieces.
5. One at a time, place a tortilla flat on top of the cheese mixture in the bowl. With your hands (it gets a little messy), take some of the cheese mixture and smear it all over both sides of the tortilla. Add a small scoop of the mixture to the center of a tortilla, along with 6-7 pieces of chicken and then roll it up. Place stuffed tortillas in a greased casserole dish (make sure it can fit 12 enchiladas). Repeat steps with the remaining tortillas, until dish if full.
6. Smear any left over cheese sauce over the top of the enchiladas.
7. Place tin foil over the dish and place in the oven for 30 minutes. After 30 minutes remove the tin foil and cook for another 15 minutes (45 minutes total cooking time).

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