Chicken Enchiladas

Recipe By: Kathy jibson
Serving Size: 36

• 4 Cups chicken, cooked
• 3 cans cream of chicken soup
• 1 large sour cream
• 14 Ounces chilis, chopped
• 1 Teaspoon accent
• 36 corn tortillas
• 1 Pound cheddar cheese, grated
• 2 bunches green onions

Mix chicken, soup, sour cream, chilis and accent together.Soften tortillas in hot oil - drain.Fill tortillas with the mixed ingredients, about 1 large spoonful. place seam side down.sprinkle on cheese and onions. Cover with foil. Bake 350 degrees for 30 minutes.