Chicken Enchiladas


2 cans cream soup-chicken/celery
1 c. sour cream
1/4 c. green chilies
dash of Adobo seasoning
salt and pepper to taste

Mix above ingredients and reserve 1 cup. Chop 4 large cooked chicken breasts (You can do bite sized pieces or strips) add chicken to the sauce. You will need 2-1/2 to 3 C. shredded Monterey Jack cheese. Add most of the cheese to the cream mixture, save some for the top. Start loading it into flour tortillas makes about 8. Place them into a 9x13-inch pan.
Just squish 'em in it'll be a tight fit but it works:)

Pour reserved sauce on top. Sprinkle with remaining cheese and bake at 375° for 30 mins.
Let cool for 10 mins.
Serve with guacamole, salsa, and sour cream if desired.