Chicken Enchilada’s

by

1 small container sour cream
1/2 cup of diced jalapeno’s  (or more depending on the heat that you want)
1 can cream of chicken soup
cooked chicken breast, cubed small
flour tortillas
3 cups of shredded Monterey jack cheese ( or more if you like lots of cheese)

 

Stir together sour cream, soup and chicken breast.   Dice jalapeno’s and stir in with chicken mixture.  Stir in shredded cheeses with chicken mixture, make sure you save some to spread on top.  Put chicken mixture in flour tortilla’s, roll up and put in a pan.  Put more cheese on top.  Cover with foil so the cheese doesn’t burn, remove the foil for the last 10 minutes of baking time.  Bake at 350 degrees for about 30 minutes.

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