Muenster and longhorn cheeses lend an unusual 'monster' taste to this enchiladas variation on a favorite Tex-Mex theme dish. These are very tasty. I got the recipe from my mom and even my picky family will eat them!
Ingredients
- condensed cream of chicken soup: 3 cans (10.75 ounce cans)
- pint sour cream: 1 piece
- green Chili peppers: 1 cup (diced)
- corn tortillas: 12 piece (6 inch)
- roasted chicken: 1 piece (shredded)
- ounces shredded Colby longhorn cheese: 8 piece
- ounces shredded Muenster cheese: 8 piece
- bunches green onions: 2 piece (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 375 degrees F (190 degrees C).
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In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
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Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.
