Wednesday, January 29, 2014

Samurai Mom's Chicken Enchiladas

Because I keep forgetting how to make these:

 Samurai Mom's Chicken Enchiladas

1 lb-ish cooked and shreeded chicken breast
1 can green chiles
1/2 can Cream of Chicken soup
1 cup sour cream
2 cups shredded Monterey Jack cheese divided (1/2 cup and 1 1/2 cup)
6-8 oz  softened cream cheese
Salt  and Cayenne to taste
Chopped green onions (optional)
1 package flour tortillas
1 jar Salsa Verde

Mix shredded chicken, cream cheese, Cream of Chicken soup, chiles, sour cream. 1/2 cup shredded cheese, green onions, cayenne and salt

spread filling down the middle of the tortillas and roll, place in 9x13 baking dish seam side down.  Pour the salsa verde over the top of the enchiladas and then sprinkle the remaining cheese on top.  Bake for 25-30 min in a 375 degree oven.

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