Green Chili Chicken Echiladas
12 corn tortillas
2 cups green chile enchilada sauce
1 Can Cream of Chicken Soup
3 cups cooked minced chicken
1/4 cup chopped cilantro
1/2 cup chopped green onions
1 pound shredded Monterey Jack or Mexican blend cheese
1 cup sour cream
salt to taste
Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm.
Mix one cup chile sauce with the minced chicken. Put 1/4 cup of the mixture on each tortilla, sprinkle with Cilantro, green onions and Cheese and roll up or stack.
Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with remaining shredded cheese and sauce and bake at 350¡ for about 20 minutes.
Top with sour cream and return to oven for 10 minutes or until all is hot.