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Sour Cream and Chicken Enchiladas
10 flour tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
4 chicken breasts, cooked and shredded
1 (4 ounce) can green chiles, chopped
2 cups sour cream
1 1/2 cups grated Cheddar cheese, divided
5 green onions (including tops), chopped
Mix soups, chicken, chiles, sour cream and 1 cup of the Cheddar cheese. Set aside one third of the mixture for topping.
Fill each tortilla with about 2 tablespoons chicken mixture. Roll up and place seam side down, in a shallow casserole. Add topping that was set aside and sprinkle with remaining 1/2 cup cheese. Bake for 20 to 25 minutes at 350 degrees until bubbly.
