Cheesey-Chicken Enchiladas....delicious! These are simple and oh, so tasty!

My hubby likes to top his with sour cream, salsa and fresh jalapeno!

CHEESEY CHICKEN ENCHILDADAS

3 cups cooked chicken, shredded (I like to buy 2 rotisserie chickens from the deli)

2 cups sour cream

1 can cream chicken soup

1 cup pepper jack cheese, shredded

1 ½ cups Mexican blend or sharp cheddar cheese, shredded

1 small can chopped green chilies

1 teaspoon each of salt, pepper, garlic powder and onion powder

16 (10-inch) corn tortillas

Vegetable oil

1 cup of Colby jack cheese, shredded

Salsa, extra sour cream and fresh diced jalapeno peppers for topping

Combine first 7 ingredients, stir well and then set aside.  Place a little oil in a skillet and place tortillas, one at a time, in a skillet and cook 5 to 10 seconds on each side over medium-high heat.   Lay cooked tortillas on paper towels as you take them out of the skillet.  Place about ¼ cup to ½ cup of the chicken mixture into each tortilla and roll up.  Place filled tortillas seam side down in a large baking dish.  Cover with foil and bake at 350 for 25 minutes.  Remove foil and sprinkle remaining 1 cup of Colby jack cheese evenly over enchiladas.  Bake about 5 minutes more or just until the cheese is melted.