Pauline’s Chicken Enchiladas


I got this recipe from a woman I used to work with years ago.  It’s a favorite of our youngest and middle daughter’s.  This version is actually a very simple version to make and very tasty also.


1 can of cream of chicken soup
1 small container of sour cream
1 small can of diced roasted green chilies
½ cup of diced jalapenos
3 cups of cubed or shredded cooked chicken breast
3 Cups of shredded Monterey Jack cheese
Flour tortillas

Cook your chicken however you like.  I normally cube mine and I boil it and rinse the yuk that cooks off of it, that’s just my preference.  
Mix the chicken, sour cream, chilies and 1/4 of the cheese together in a large bowl.  
Heat your tortillas up in the microwave just long enough so that they are pliable so they are easier to roll.
Fill the tortillas up with the chicken mixture and roll up tightly and put in a baking dish.  
Continue this process until the chicken mixture is gone.  
Put the rest of the cheese on top of the enchiladas and cover with foil.  
Bake at 350 degrees for 10 minutes.  Remove the foil and cook for another 10 minutes.  Serve immediately.

Notes: I think a great addition to this recipe would be JoyTT’s Tomatillo Salsa


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