Chicken Enchiladas (EASY)

This recipe was taken from ALLRECIPES.COM.

Ingredients

• 3 cups shredded Cheddar cheese, divided
• 2 cups shredded Monterey Jack cheese
• 2 cups chopped cooked chicken
• 2 cups sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons finely chopped onion
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 10 (8 inch) flour tortillas, warmed

Directions

1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
2. 
   
   Cover and bake at 350 degrees F for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

** This is a yummy, "hit the spot" dish.  I do finely chop the green onions because of a few of us that don't like chewing green onions.  They give them a yummy flavor though.  The kids ate this dish up with no complaints!  I used canned chicken breast for the 2 cups chicken.  You could also pick up a rotisserie chicken and use it.  That will save time on some of the prep.