Categories: Chicken/Seafood

Ingredients

• 2-10oz cans green enchilada sauce
• 1-10 oz can condensed cream of chicken soup
• 1-8 oz sour cream
• 4 C shredded chicken
• 1-small diced green chilis
• 3 1/2 C shredded mozzarella, mexican etc type of cheese
• 10- 10 inch soft flour tortilla
• 1 ripe tomato diced in small pieces
• 1/2 C chopped cilantro
• Lime wedge for garnish

Directions

1. Spray 9X13 dish

2. Whisk together enchilada sauce, chicken soup and sour cream

3. Spread 1/2 of mixture on bottom of 9X13In another bowl combine chicken and chilis

4. Set aside 2 C of cheese for topping the dish

5. Put rest of cheese aside in different dish

6. Sprinkle some of cheese on tortilla

7. Then add chicken mixture

8. Tightly roll up tortilla- Put in 9X13

9. Pour rest of sauce over filled tortillas

10. Bake 20 minutes

11. Sprinkle with reserved mozzarella

12. Bake 15 more minutes

13. Can top with diced tomatoes, cilantro and lemon wedges

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