Creamy Chicken Enchiladas Recipe
- 3 cans cream of chicken soup
- 1 4 ounce can diced green ortega chiles
- 1 cup sour cream
- 1 soup can milk
- diced cooken 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.