This is one our family's favorites and they are hit here as well! We made this for our Mexican Dinner Party we hosted this past weekend and everyone loved them.

INGREDIENTS

8 soft flour tortillas

2 cups cooked, shredded chicken*

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

1 cup sour cream

1 (4 oz) can diced green chillies

1 tsp dried cilantro

1 can cream of chicken soup
1 can of Old El Paso Green Enchilada Sauce

Preheat oven to 350 degrees.

Mix cream of chicken soup, sour cream, green chilies and 1/4 of the enchilada sauce together. Fold in chicken. Place an equal amount of the mixture into each tortilla. Roll the tortilla up and place seam side down in the pan.

Pour the enchilada sauce over the tortillas and sprinkle with cheese.

Bake 20-25 minutes.

* My shredded chicken: I melt 2 T butter and a clove of garlic then I add my uncut chicken into the pan. I turn once taking them out once they are 98% cooked, then I place them on a cutting board and shred them with a knife and fork. I add more butter (if needed) and 1 chopped onion, and then add my shredded chicken back to the pan. Depending on my mood, I sometimes I add a tsp of taco seasoning and 1/4 cup of water. Let the chicken finish cooking and then use as directed above.