Chicken Enchiladas

Okay, I LOVE chicken enchiladas (well, Mexican food in general), but it took me so long to find the perfect recipe.  I have finally found it!  I love it because the ingredient list isn’t a mile long, and it can be thrown together quickly.  In the last year or so, I have tried a few different recipes for chicken enchiladas and I really couldn’t find any with a white cream sauce that I liked.  So, this last week I tried another recipe I found online.  I changed it just a bit, but I absolutely loved it! 

Chicken Enchiladas

• chicken, cooked & cubed
• 1 can cream of chicken soup
• 1-2 cans diced, peeled green chilies
• 1 medium size container sour cream
• 1 c. green taco sauce
• 2 c. grated cheddar cheese
• 5-8 medium flour tortillas

Preheat oven to 350 degrees.  In a large bowl, combine soup, sour cream, green chilies & taco sauce.  Add 1/2 of the cheese.  Fill mixture into tortillas and add chicken; roll tortillas.  Place in a greased pan.  Use remaining mixture to spread over tortillas.  Sprinkle with cheese.  Bake, covered, for 30 minutes or until hot.