2-4 chicken breasts, cooked & shredded
1 10.5 oz. can cream of chicken soup
3 Tb green taco sauce
1 c. sour cream
1 tsp. onion powder
3 c. grated cheddar, divided
6-9 flour tortillas
¼ c. milk
Combine soup, taco sauce, sour cream, onion powder and half of cheese. Spoon 2/3 of mixture into tortillas. Add chicken and roll up; place in greased 9x13. Add milk to remaining sauce and pour over enchiladas. Sprinkle with remaining cheese. Bake 350 for 30 min. until bubbly.
Bean Dip
1 8-oz. pkg cream cheese, softened
16 oz. sour cream
1 14-oz. can refried beans
1 pkg taco seasoning
1 c. grated cheddar
Beat cream cheese; add sour cream, beans and seasoning. Stir in ½ c. cheese and pour into casserole dish. Top with remaining cheese. Cover and bake 325 for 30 min. or until bubbly and hot. Serve with tortilla chips
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