Creamy Chicken Enchiladas
3 cans cream of chicken
1 4-ounce can diced green Ortega chiles
1 cup sour cream
1 soup can of milk
diced cooked chicken
2 dozen tortillas
Monterey Jack or longhorn cheese, grated
Mix soup, chiles, sour cream,
and milk together in a large skillet. Heat until it
bubbles. Remove from heat and dip tortillas into mixtures
one at a time. Place chicken onto tortillas and roll,
then place into a baking dish sprayed with cooking spray.
Cover with foil. Bake at 350° for 30 minutes.
Remove from oven, sprinkle with grated cheese, and serve with
additional sour cream and guacamole, if desired.