Ingredients
2 cans of cream of chicken soup
3 oz cream cheese
1 4oz can green chiles, drained
1/4 C. choped onion
1/2 C. milk
1 tsp. cumn
1 C. jack cheese with japs
1 C. sour cream
2 C. cooked shredded chicken
12 small flour tortillas
Preparation
Heat and mix together all ingredients except chicken and totrillas. Spoon a little sauce and some chicken in each tortilla, wrap and place in 13*9 baking dish. Spoon leftover sauce on top of enchiladas. Bake at 400F for 20 to 30 minutes or until bubbly
