Beach House Easy Chicken Enchiladas

We are at the beach this week and discovered this easy but delicious recipe in one of the cookbooks that is here (Thyme and Monet Cookbook). Carrie even liked it after we picked the green chilies out from her portion.  I had to record it for future use!

Ingredients:

• 3-4 cups cooked chicken, diced
• 1 medium onion, sliced
• 6 oz shredded Monterey Jack Cheese
• 1 4 oz can chopped green chilies (optional)
• 3-4 tbs chicken broth
• 10-12 small flour tortillas
• 1 can cream of mushroom soup
• 1/2 cup Picante sauce
• 2 cups shredded Cheddar Cheese

Combine chicken, onion, Monterey Jack cheese and green chilies.  Stir in broth to moisten.  Microwave tortillas to soften for 15 seconds.  Butter or spray Pam in a 9 by 13 baking dish.  Put 1/2 cup of chicken filling on each tortilla, roll up and place seam side down in baking dish.  Combine mushroom soup, Picante sauce and cheddar cheese.  Pour over the tortillas.  Heat in 350 degree oven until hot and bubbly (at least 25 minutes).