Chicken Enchiladas

Preheat overn to 375

Cook 4 large chicken breasts and shred into large bowl
Add 1 cup can green chilies
Add 1 medium onion, finely chopped
Add 1 cup shredded Mexican blend cheese

Put a handful of mixture into flour tortillas (10 tortillas)

Arrange in 9x13 dish

On stovetop mix 2 cans cream of chicken soup with 1 1/2 cans milk
Add 1 cup shredded cheese.  Heat thoroughly.

Pour over enchiladas amd bake in oven for 30 minutes (I usually cover with foil)

Take foil off and sprinkle 1/2 - 1 cup of shredded cheese and bake uncovered for about 5- 8 more minutes.

Labels (13):  Chicken Enchiladas:  Thaw in fridge overnight.  Cook at 375 for 30 minutes covered with foil.  Remove foil and sprinkle remaining cheese and bake uncovered for about 5-8 minutes.  5-5-16