Quick-Chick Enchiladas
From: Ann
1 large flat can chicken, drained
1 can condensed cream of chicken soup
1 4-oz can chopped green chilies
Chopped green onion (opt)
Garlic powder to taste
Flour tortillas varies by size, about 12 smaller ones
1 can green enchilada sauce
4 oz, grated co-jack, firejack, or other cheese
Minimalist cooking. Mix chicken, soup, chilies, onion & garlic powder. Wrap tortillas in a damp towel and warm tortillas in microwave. Put some of chicken mixture on each tortilla & roll up. Put in a greased dish & pour enchilada sauce over & top with cheese. Nuke til warm & cheese is melted. Or put in a 350 oven for about 20 min.
Leftovers aren't too great, but you can keep filling in the fridge and make individual servings.