Quick Chicken Enchiladas

August 2019

Submitted by Misty Dufrene, Environmental Services employee

Ingredients

2 cups deboned, baked chicken

1 can cream of chicken soup

1 cup sour cream

1 8-ounce jar tomatillo green salsa

2 cups grated pepper jack cheese

Instructions

Preheat oven to 425.

Heat cream of chicken soup; add sour cream and 1 cup of grated cheese. Set aside.

Lay corn tortillas on a baking pan, spray with olive oil, then broil 2 minutes on each side.

Add chicken, preheated sauce and cheese, then roll.

Place in a baking pan that has a thin layer of sauce on the bottom of the pan.

Pour remaining sauce over the top of the casserole, spread the remaining grated cheese over the enchiladas and bake 20-25 minutes, until golden brown.