Chicken Enchiladas

Yes I do a lot of sewing and quilting -- but on occasion I also take time to cook and feed my family.  The proof is shown here.  I took time to fix Sunday dinner and made these delicious Chicken Enchiladas.  They are easy and best of all yummy in the tummy!  The recipe is as follows:

4 chicken breasts cooked and shredded or cut in small pieces
2 cans cream of chicken soup
1 cup salsa
1 small can green chiles
8 oz. sour cream
Green onions
1 lb. Monterey Jack cheese
12 flour tortillas

Step 1:  Bake chicken breasts and let cool.
Step 2:  While chicken is cooling, in a medium size bowl mix together your soup, salsa, green chiles and sour cream.
Step 3:  Cut up or shred your chicken.
Step 4:  Spread a tablespoon full or more of the soup mixture over each tortilla, place a small amount of your chicken on top of the tortilla, top with shredded cheese and roll up.
Step 5:  Once the tortillas are filled with your mixture, rolled up and placed in the pan(s) for baking, spoon the remaining soup mixture over each, top with the remaining grated cheese, and add your chopped green onion.
Step 6:  Bake at 350 degrees for 25-30 minutes.