I call these Jace's chicken enchiladas because these are one of Jace's favorite meals. He loves them and has at least five in one sitting whenever I make them. They are a great weeknight meal. Easy and yummy. I usually serve it with a green salad and some sliced strawberries.
10 soft taco size flour tortillas (I use Mission brand), you can also use corn tortillas softened in oil
2 cans cream of chicken soup
1 cup sour cream
1 4 oz. can chopped green chilies, mild
2-3 shredded chicken breasts, or I sometimes use the canned chicken breast from Costco
Grated cheddar cheese
Chopped green onions
Heat soup, sour cream, chicken, and green chilies in a medium sauce pan over medium heat until. Stir occasionally until heated through. Spread about 1/4 cup sauce on the bottom of a 9x13 baking dish. Heat tortillas in microwave between two damp paper towels to soften. Place a heaping spoonful of chicken mixture, some cheddar cheese, and a few onion tops on each tortilla and roll up and place in dish. Cover with remaining sauce, cheese, and onion tops. Bake at 350 degrees for 30 minutes
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