This recipe was contributed by Flaur (thank you!). She says: It makes a lot, so we usually half it and it is just right for two of us plus some leftovers for lunch!
Flaur's Chicken Enchiladas
2 c. Cooked Chicken, Cubed (We usually boil the chicken in some bouillon but I think the canned stuff would work fine too)
2 cans Cream of Chicken Soup
16 oz. Sour Cream
1 can diced Green Chilies
Chopped Green Onions (I never use these)
*Combine cooked chicken, cheese and green onions. Heat soups, sour cream and green chilies until smooth. Put a scoop of chicken mixture and a scoop of sauce into a corn tortilla and roll. Repeat until you run out of filling. Cover tortillas with remaining sauce and cheese and bake at 350 for 35-45 minutes
Cardine says: I was going to post my mom's enchilada recipe this weekend, but I never got around to it. This recipe is actually quite similar to my mom's, so I am especially grateful to Flaur for sending this!