Chicken Enchiladas
2 cans cream of chicken soup
1 can chopped green chilies
1 pint sour cream
¾ lb monterrey jack cheese, shredded (reserve some for the top)
2 cups cooked chicken
Grease a 9x13 pan. Mix all of the above and spoon into 12 corn tortillas. Arrange seam side down in the pan, top with any extra filling and reserved cheese. Bake 350° until melted and bubbly.
Don't remember where I originally copied this one from. Make it ahead of time, freezer friendly too. And everyone loves Mexican--err..Tex-Mex...err...Mid-Western Mex...whatever--can't go wrong. Just ignore any nutritional concerns about fat or sodium.
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