Chicken Enchiladas

1. 1

   Preheat oven to 350 F. Grease two 9x13 pans.

2. 2

   In a large bowl mix soups, sour cream and most of the green onions (reserving a handful for garnishing the top of the casseroles).

3. 3

   Set 1/2 of the mixture aside in another bowl.

4. 4

   Stir the chicken and chilies into the large bowl.

5. 5

   Place 1/3 cup of the chicken mixture down the center of each tortilla.

6. 6

   Roll it up (no need to close the ends) and place 8 in each pan, placing them seam side down.

7. 7

   Spoon the reserved soup mixture over top the tortillas.

8. 8

   Spread 2 cups of shredded cheese on each casserole, and sprinkle the reserved green onions on top.

9. 9

   Bake uncovered for 30-40 minutes or until bubbly and heated through.

10. 10

    Serve with (gasp) additional sour cream and salsa.

No additional tips available.