SOUR CREAM CHICKEN ENCHILADAS

2-cans Cream of Chicken soup

16-oz carton Sour Cream

1-pkt Maria Rae’s Dip This Seasoning

1- Jar Maria Rae’s Level One, Two, or Three Salsa (depending on the heat level you prefer)

3-Chicken Breasts, cooked and shredded

2-cans (small) Chopped Green Chili’s

Grated Cheddar Cheese (I prefer Oklahoma’s Watonga Cheese)

Grated Mozzarella Cheese

Grated Jalapeno Cheese (I prefer Oklahoma’s Christian Family’s Red Pepper White Cheddar Cheese

1- dozen Corn Tortillas

Mix soup with ½ carton of sour cream.  Add chicken and green chilies.  Mix well.  Spread 2 tablespoons of this mixture and one tortilla; add cheddar cheese and jalapeno cheese.  Roll tortilla and place seam side down in 9 x 13 baking dish that has been lightly oiled.  Fill 11 more tortillas in this way.  Top enchiladas with remaining chicken soup mixture and spread over tortillas so they don’t dry out.  Mix the 1 Tablespoon of the Dip This seasoning and ½ jar Maria Rae’s Salsa with the remaining ½ carton of sour cream.    Spread this mixture along with remaining cheddar and jalapeno cheese over the top of enchiladas.  Bake for 15 minutes at 350 degrees.  Remove from oven and top with grated mozzarella cheese.  Return the oven and bake for 15 more minutes.  

Serve with the remaining Maria Rae’s Salsa.

I have made these enchiladas for many occasions and they are always a hit.