Chicken Enchiladas

Prep: 20 minutes, plus baking
Yield: 12 Servings

4 chicken breasts, cooked & cubed
1 bunch green onions, chopped.
2 cans chopped green chilies (mild)
1 pint sour cream
2 cans cream of chicken soup
3/4 pound cheddar cheese, grated
3/4 pound monterey jack cheese, grated
12 8 inch flour tortillas

Combine chicken & chopped onions. In separate bowl combine soup, sour cream, & chilis.

Build enchiladas by placing 3-4 tablespoons of soup mixture in bottom of greased 9x13 pan. Place heaping tablespoons of chicken mixture down center of each tortilla. Top with spoonful of soup mixture and sprinkle with cheese. Roll tightly and place in pan, seam side down. When all enchiladas are rolled, top with remaining soup mixture & cheese Bake covered at 375 degrees for 30 minutes or until heated through. Remove cover for last 10 minutes of baking.

Tips & Tricks:
To save money & make it healthier, I use less cheese & less sour cream with good results. If I don't have monterey jack cheese, I just use cheddar or even mozzarella. Instead of cubing chicken, I chop it finely using my pampered chef chopper-to save money you can get by using less chicken this way. If you don't have green onions, you can use finely chopped yellow or white onion, or onion powder/onion flakes. In a pinch, cream of mushroom soup can be used in place of cream of chicken. Since there are only four in my family, I make this with 8 tortillas, 2 chicken breasts, and cut the rest of the ingredients in half. Then we have leftovers for lunch the next day. To save money use less expensive cuts of chicken, or use leftover cooked chicken from another meal.

Make it Healthier:
Use reduced fat sour cream, less cheese than suggested (I use about 1/2 lb total of cheese.) Use reduced sodium soup & chilis.