Chicken Enchiladas

Ingredients

2 pounds chicken (about 8 chicken tenders or 4 chicken breasts)
4 Tablespoons cream cheese (optional)
2 cans cream of chicken soup
Green onions*
2 Tablespoons chili powder OR 1 package taco seasoning mix
1/4 cup milk
1/2 to 1 cup sour cream
Green chilies, chopped (I use a 7oz can)

Cheese*
Tortillas


Directions
Cook chicken, then dice or shred
Mix cream cheese, soup, green onions, chili powder OR taco seasoning, milk, sour cream, and half the chopped green chilies in a sauce pan
Add chicken

Spread small amount of mixture in bottom of pan (I use 9x13)
Spread about 1/4 cup mixture down center each tortilla
Sprinkle cheese over mixture
Roll tortillas and place seam side down in pan
Poor remaining sauce over rolled tortillas and top with additional cheese and chopped green chilies
Bake at 350 degrees for about 20 minutes or until hot
Top with your favorite toppings, such as guacamole, lettuce, tomatoes, onions, sour cream.

Extra Notes

*Add your desired amount or not at all.
Use your favorite cheese(s)

This meal works great to make ahead, if cooking the next day bake at 350 degrees for 40-45 minutes or until hot

Makes 12 enchiladas
Nutritional info (per serving): 343 calories, 37 grams of carbs , 14 grams of fat, 18 grams of protein