Cheesy Chicken Enchiladas

Sounds good to me.....

1 can green enchilada sauce
l large can green chilies (chopped)
1 can cream of chicken soup
1 cup sour cream
1 medium onion (chopped)
1/2 tsp. salt, pepper and garlic salt
2 cups cooked chicken (cut up)
10 flour tortillas
2 cups Monterey cheese (grated)

Mix 1/2 enchilada sauce with the chilies, soup, sour cream, onion, seasonings and chicken.  Place 3 tablespoons mixture on each tortilla, sprinkle with cheese and roll up and place seam side down in a greased 9" x 13" oven proof casserole dish.  Cover with remaining enchilada sauce then sprinkle with remaining cheese.   Cover and refrigerate up to 24 hours before cooking in 350 degree oven for 35-40 minutes.

Can be divided into smaller dishes and frozen before cooking.   Ready to heat and serve after a heavy day of sewing! 

by Judy Etier ~ Casual Gourmet cookbook: North Louisiana Quilters' Guild


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