Sheila's Chicken Enchiladas

My family loves Mexican food! We typically have it at least once a week. If you are like me you probably have several enchilada recipes. This is one I came up with after combining a few of my favorites. Enjoy!

1 10 oz cans mild green enchilada sauce

1 4 oz. green chilies

1 10.5 oz can condensed cream of chicken soup

1 8 oz container sour cream

2-3 T juice from a jar of jalapenos

4 cups shredded chicken

1 16 oz bag grated Mozzarella cheese

1 16 oz. bag of Monterey jack cheese

1 T. cumin

1 t. smoked paprika

1/2 cup fresh cilantro

10 soft flour tortillas

1/2 cup chopped fresh cilantro

1. To make the sauce mix together the green enchilada sauce, chilies, cream of chicken, sour cream, and juice from the jalapenos.

2. In another bowl mix the shredded chicken with 1 cup of cheddar cheese and 1 cup of Monterey Jack Cheese along with the cumin and smoked paprika.

3. Pour 1/2 of the sauce on the bottom of a 9x13 pan.

4. Tightly roll each tortilla with the chicken and cheese mixture and place seam down into the prepared pan. Push the enchiladas together so that they all fit!

5. Pour remaining sauce on top

6. Bake at 350 for 20 minutes covered

7. Remove from the oven and sprinkle the remaining cheese on top and continue to bake uncovered for another 15 minutes.

8. Before serving sprinkle with cilantro.

Serve with Mexican rice and chips and salsa.

Enjoy!