- 4 c. chicken, cooked and shredded
- 4 c. enchilada sauce (my recipe)
- 3 (10.75 oz) cans Cream of Cheddar Soup
- 1 1/2 lbs. (about 6 c.) Monterey Jack Cheese, shredded
- 20 (6-in) Tortillas (my recipe)
- Green onion, thinly sliced
For soup mixture remaining in the large bowl, add chicken and 4 c. of the cheese. Spread about 1/4 c. of the chicken and soup mixture along the center of each tortilla, roll and then place seam side down into the dish. There should be enough room to make two rows of 4 and one on each end sideways. Like the diagram below.
Spread 1 1/4 c. of the soup and enchilada sauce mixture that was reserved earlier over the enchiladas and half or remaining cheese. Then make another layer of enchiladas on top of the first layer, and spread remaining 1 1/4 c. soup and enchilada mixture.
Bake uncovered for 45 minutes or until it is bubbly on the sides.
Sprinkle remaining cheese over the top, followed by the green onions and bake another 10 minutes or until cheese is melts.
TIP: Serve with one of my southwestern side dishes such as this one.
This is a very filling dish and 2 enchiladas per person is more than enough!
This also is a recipe that freezes well.