This recipe is a combination of 2 or 3 recipes. It's sour cream and cheese base makes for some deliciously creamy enchiladas! For the recipe...
2 cans cream soup-chicken/celery
1 c. sour cream
1/4 c. green chilies
dash of Adobo seasoning
salt and pepper to taste
Mix above ingredients and reserve 1 cup.
4 large cooked chicken breasts, chopped
You can do bite sized pieces or strips, add chicken to the sauce.
2-1/2 to 3 c. Monterey Jack cheese
Add most of the cheese to the cream mixture, save some for the top.
Here is the cream mixture.
Start loading it into flour tortillas makes about 8.
Place them into a 13x9 in. pan.
Just squish 'em in it'll be a tight fit but it works:)
Pour reserved sauce on top.
Sprinkle with remaining cheese and bake at 375* for 30 mins.
Let cool for 10 mins.
Serve with guacamole, salsa, and sour cream if desired.
Here it is all ready to be eaten:)