Tuesday, September 9, 2008

Chicken Enchilada Casserole

4 cooked chicken breasts, cubed
2 cans cream of chicken soup
1 cup sour cream
1 cup chopped onion
2 cans MILD green chili, chopped
Grated Cheddar Cheese
1 pkg. flour tortillas

Mix above ingredients together. Top each tortilla with cheese, chicken, and about 2-3 tbsp of soup mixture. Roll up and place in greased baking dish. Pour remaining soup mix on top, top that with grated cheese. Bake 350° for 30 minutes.