Mom’s Chicken Enchiladas

Recipe from Chelsea at www.mmmcafe.blogspot.com

2 boneless, skinless chicken breasts cooked and shredded

6 flour tortillas (or corn tortillas to be GF)

7 oz. Cream of Chicken soup (or Healthy Valley Organic Cream of Chicken to be GF)

10 oz. sour cream

2 tsp. cumin

1 4 oz. can green chilies

1 small white onion, minced

1 cup mozzarella

1 cup cheddar

Preheat oven to 375 degrees. Mix soup, sour cream, cumin, green chilies, and onion. Cover the bottom of an 8x8 dish with about 1/8 cup soup mixture. Place about 1/4 cup chicken in a single tortilla, top with 3 Tbs. mozzarella and 1/8 cup of soup mixture. Roll tortilla with crease side down. Repeat with remaining tortillas. Top with extra soup mixture and cheddar cheese. Bake for 20-30 minutes.

Recipe from Momma

Makes 6 enchiladas