Green Chicken Enchiladas

1 pkg. boneless, skinless chicken breasts, boiled and shredded

1 can cream of mushroom soup

1 small box of frozen chopped spinach, thawed and drained

1 small can diced green chilies

3 T. Ranch dressing

3 T. sour cream

1/4 cup cilantro chopped

2 tsp. cumin

2 tsp. salt

2 tsp. pepper

1 pkg. shredded white Mexican cheese

2 cans Green Enchilada sauce

Tortillas (makes about 10)

Preheat oven to 350 degrees

1. Mix the first 10 ingredients together on the stove until incorporated.  Add 1 cup of the shredded cheese (reserve the rest) and stir until cheese melts.

2. Roll the chicken mixture into the flour tortillas and place in an 9 X 13 inch baking dish. Top with enchilada sauce and reserved cheese.

3. Bake for 10-15 minutes or until cheese is melted.


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