Chicken Enchiladas from Dianne Webb
1 whole chicken (2 lbs) cooked and chopped up
1 can mushroom soup
1 can cream of chicken soup
1 pint sour cream
3 cups chedder cheese, shredded
2 cans chopped Ortega chilis
½ cup chopped green onions
9 or 10 flour tortillas
Mix all the ingredients except tortillas and 1 cup cheese. Roll ½-1 cup of mixture in a flour tortilla and place in 9×13 pan. Spread remaining mixture over the top of the enchiladas. Sprinkle with other cup of cheese. Bake at 350 for 30 minutes.
