Family Friendly Chicken Enchiladas

I got this recipe from a good friend, Shalyse Clayton. The recipe makes lots of enchiladas. I doubled it this time and fed close to 30 people!

 

Family Friendly Chicken Enchiladas

3 cups cooked and shredded chicken

2 cans (10.75 oz each) cream of chicken soup, condensed

1 cup sour cream

1 can (4 oz) diced green chilis, drained (optional)

1/4 cup dried minced onion

2 1/2 cups grated cheddar cheese, divided

12 plus corn tortillas

1/3 cup milk

1. Preheat oven to 350 degrees
2. combine chicken, 1 can of soup, sour cream, chilis, onion, and 1 1/2 cup cheese.
3. Lightly fry corn tortillas just so they are flexible and don't break when you roll them.
4. Fill tortillas with a couple spoonfuls of chicken mixture. Depending on how full you fill them, you may use 15 or 16 tortillas.
5. Roll filled tortillas and place seam side down in a greased 9 x 13" pan.
6. Combine remaining soup with milk and spread over tortilla rolls.
7. Sprinkle remaining cheese over top.
8. Cover and bake 25 minutes.
9. Uncover and bake 5-10 minutes more, or until heated through.

Serves 6-8

Variation: 1 can (10 oz) enchilada sauce can be used to top enchiladas, in place of the soup and milk mixture.