Rolled chicken enchiladas baked in salsa verde with sour cream and cheese.

Ingredients

• 1 pkg corn tortillas 10-12 (may substitute flour tortillas)
• 2-3 cups cooked chicken, chopped
• 2 cans cream of chicken soup
• 3/4 can Rotel tomatoes (with green chilies)
• 3 bunches of green onions
• 1 pint sour cream
• Velveeta and mozzarella cheese

Steps

1. Heat tortillas in microwave.
2. Put in small amount of chicken and soup mixture and cheese, then roll and place seam side down in greased baking dish.
3. Add sour cream to leftover soup mixture.
4. Pour sour cream mixture over tortillas and top with cheese.
5. Bake on 300 degrees for 30-40 minutes, covered half time, then remove cover.