2 large chicken breasts (boiled and chopped)
1 can Cream of Chicken Soup
1 can (.7 oz) diced green chilies
1 ½ c. Shredded mozzarella and cheddar cheese blend
½ tsp. cumin
1 ½ tsp dried cilantro
¼ tsp ground black pepper
½ tsp chili powder
1 pkg. Fajita style tortillas
1 can mild green chile enchilada sauce
*Mix chicken, soup, chilies, 1 c. cheese, cumin, cilantro, pepper, and chili powder in bowl. Fill and roll tortillas with mixture. Place rolled tortillas in greased 9x13 baking pan. Cover tortillas with enchilada sauce. Garnish top with remaining ½ c. shredded cheese blend and extra sprinkles of cilantro. Bake at 350 degrees till cheese is melted. Serve with a bed of shredded lettuce, corn, and diced tomatoes. May also serve with sides of guacamole, sour cream, and/or salsa. Make about 10 enchiladas.
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