(Tightloop - don't fuss at me about the can soup - I work 12 hours a day and sometimes I need fast recipes)

Chicken Enchiladas

3 cups Shredded Cheddar Cheese (12 oz.) � divided
2 cups Shredded Monterey Jack Cheese (8 oz.)
2 cups of cooked chicken (can use more as desired)
2 cups of sour cream
1 can (10 � oz.) Cream of Chicken soup
1 Can (4 oz.) chopped green Chiles
2 tablespoons finely chopped onion
� teaspoon black pepper
1/8 teaspoon of salt
10 8-inch flour tortillas

Mix together all ingredients (except 1 cup of cheddar cheese). Spray with PAM a 9 x 13 baking dish. Fill tortilla with � cup if filling and roll up. Place in dish seam side down. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil, sprinkle remaining cheese over the top and bake (uncovered) for additional 5 minutes.

Substitutions:

Crawfish or Shrimp � Use Cream of Celery or Cream of Onion soup
Boil Shrimp/Crawfish using Tony�s seasoning

� to � cup of Rotel Tomatoes instead of green Chiles � give it a great taste.[/size]

J Simoneaud

Supper's ready!! you have 2 choices, Eat or Don't eat.