1 lb. chicken meat, cut into 1/2-inch cubes
1 pkt. fajita or taco seasoning
1/3 cup olive oil
1 large tub dairy sour cream
2 (10 oz. ea.) cans cream of chicken soup
2 (8 oz. ea.) cans of diced green chilies
2 (16 oz. ea.) pkgs. shredded Monterey jack cheese
15 small round flour tortillas

Dice chicken into small (1/2 inch cubed) pieces. Cook in skillet with fajita seasoning and olive oil on medium high for about 10 minutes or until chicken is done. Drain excess oil.

In large bowl, mix together sour cream, cream of chicken soup, green chilies, 2/3rds of the Monterey jack cheese and cooked chicken.

Spread a generous amount of mixed ingredients on bottom of a 9x13-inch glass baking dish. At this point you can choose to roll out individual enchiladas or just lay it out casserole style. They taste the same but the rolled enchiladas look better ~ Great if you are having guests over.

ROLLED ~ If you choose to roll enchiladas, fill each tortilla with one kitchen spoon full of mixture and roll. Place these rolled enchiladas on the spread out mixture in bottom of pan. Continue to roll until baking dish is full. Then spread top of enchiladas with remaining mixture.

CASSEROLE STYLE ~ Cover the spread mixture in bottom of baking dish with tortillas. Generously spread mixture over tortillas, lay another layer of tortillas and spread mixture over again. Continue this as many times as necessary to fill your baking dish. The top layer must be the mixture spread.

Bake on 400°F for 30 minutes, then spread remaining 1/3 of cheese on top and bake an additional 10 minutes. This helps the cheese not to burn!

Submitted by: Melody Sudhoff