Creamy Chicken Enchiladas:
Cooked, cubed chicken from 6 chicken breasts
2 cans cream of chicken soup
3 cups shredded mozzarella cheese
1 cup sour cream
2 tbsp diced green onions
8 flour tortilla shells
Heat cream of chicken soup, 2 cups cheese, sour cream and onions in sauce pan on stove until cheese is melted. Place some sauce in bottom of 9X13 pan. Put sauce and chicken in each tortilla shell and roll up, placing seam side down in pan. Reserve some sauce to spread on top of filled shells and sprinkle with 1 cup of cheese. Bake at 350 for 20 minutes or until sauce bubbles.
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