Mexican Recipes from www.EagleKnights.com

ENCHILADAS BLANCAS

2 1/2 cups cooked chicken or turkey, chopped coarsely (shredded).
1 medium onion, chopped
1/2 lb jack cheese, grated
1 can cream of chicken soup
8 oz sour cream
1 can (7 oz) diced green chilies
1 packages (12 each) small flour tortillas

Spray non-stick spray on appropriate sized baking dish.  Combine chicken, onions, and half of the grated cheese.
Warm tortillas slightly so they can be rolled easily.
Place 1/4 cup of the chicken mixture in the center of a tortilla and roll it up.
Place it seam side down in baking dish. Continue until all are done.
Mix remaining half of the grated cheese with sour cream, soup, and chilies and pour over the enchiladas.
If there is any of the chicken mixture left mix it in with the liquids.
Sprinkle the remaining cheese over the top.
Bake covered for 30 minutes at 350.  Uncover and bake for 15 minutes more or until browned.
VARIATIONS
Use corn tortillas, fry briefly in hot oil to soften.
Add chopped olives to the filling.
Add chili powder to filling for spicier flavor.
Substitute shredded roast pork for the chicken.