Food For Thought

Ingredients:
4 – 5 lbs chicken, cooked & cubed
1 lrg (family size) can cream of chicken soup (plus more for top)
1 ½ - 2 (small) containers of sour cream
1 can mild green chili
salt
½ medium onion, finely chopped
25 flour tortillas
Cheddar Jack cheese, shredded

Directions:

1. Combine ingredients in large bowl. Place a few tablespoons in flour tortilla with plenty of Cheddar Jack cheese. Roll and place in 9 x 13 baking dish. Top each casserole dish with 1 regular size can of cream of chicken soup & more cheese.

2. Bake 350 for 30-40 min.

3. Makes about 25 enchiladas & freezes well.