Sour Cream Enchiladas

This has become one of my favorite enchilada recipes - it is from a co-worker and the first time I had these at work, I talked about them for days afterward - super creamy and delicious.  They are also super easy to make - a win win!

You'll Need:

2 C shredded cooked chicken (I normally use 2 boneless, skinless chicken breasts, boiled, and shredded)
2 C sour cream           

1 can cream of chicken soup

8 oz shredded jalapeno jack cheese or pepper jack cheese

8 oz shredded cheddar cheese

4 oz can of chopped green chilis

2 T chopped onions

Salt and Pepper to taste

Fajita size flour tortillas

Preheat oven to 350 degrees.  Mix all ingredients well (reserving a small amount of cheese), spoon into tortillas, roll, and place in baking pan.  Sprinkle cheese on top [or use a lot, whatever you like! : ) ].  Bake uncovered for 20 minutes, then uncovered for 5-10 minutes.  And that's it!  Like I said, super easy!

*This makes enough "stuffing" for about 12 enchiladas...I only had 9 tortillas as you can see above, so I stuffed them REALLY full. And I think these are even better the day after in the microwave, the tortillas get super soft.