1 can (10 3/4 ounce) condensed cream of chicken soup
1 container (8 ounces) sour cream
1 can (4.5 ounces) Old El Paso chopped green chiles
1 package (10.5 ounces) Old El Paso flour tortillas for soft tacos and fajitas (twelve 6 inch tortillas)
3 cups shredded cheddar cheese
3 cups chopped cooked chicken
Heat oven to 350 degrees. Spray 13 by 9 inch glass baking dish with cooking spray. In medium bowl, mix soup, sour cream and green chiles.
Spoon 2 tablespoons soup mixture down center of each tortilla; set remaining mixture aside. Reserve 1/2 cup cheese for garnish. Top each tortilla with about 1/4 cup chicken and scan 1/4 cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas. Cover tightly with foil.
Bake 30 to 35 minutes or until hot and bubbly.
Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese. Return to oven; bake uncovered about 5 minutes longer or until cheese is melted. If desired, serve with chopped tomato and shredded lettuce.
Makes 6 servings (2 enchiladas each) You can join Unsolved Mysteries and post your own mysteries or
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