Creamy Chicken Enchiladas

Preparation time: 15-20 minutes

Bake Time: 40-45 minutes

Total time: 1 hour

Yield: 8-10 Servings

Ingredients:

• 4 chicken breasts, cooked and cut into bite size pieces
• 10.5 oz. can cream of chicken soup
• 1 pint sour cream
• 4 oz. can Ortega green chilies, chopped
• ½ cup chopped green onion
• 9 medium size tortillas
• ¾ lb. grated pepper jack cheese
• ¼ lb. grated cheddar cheese

Directions:

1. In a large bowl, combine soup, sour cream, chilies, onions and pepper jack cheese together. Take out and set aside 2 cups of this mixture. Add chicken pieces to the original cream mixture bowl and mix together.
2. Spray a 9×13 pan with cooking spray. 
3. Layer the bottom of the pan with 3 tortillas ripped into fourths. Spread ½ of the chicken mixture over the tortillas. Rip 3 more tortillas up and layer over the chicken mixture. Spread the rest of the chicken mixture over the tortillas. Layer with 3 more torn tortillas. Pour the 2 cups of sauce over the top of the tortillas. Top with Cheddar cheese.
4. Bake at 350°F for 40-45 minutes.
5. Top with a dollop of sour cream and guacamole.

*Recipe from cucinadeyung.com