Chicken Enchiladas
my Mom
- 4-6 chicken breasts, cooked and diced
- 10 large flour tortillas
- 1 c sour cream
- 1 small can diced green chilies
- 2 cans Cream of Chicken soup
- 1 1/2 c grated cheddar cheese
Mix together everything but chicken and tortillas to make the sauce. Add chicken to 1/3 sauce. Fill tortillas with chicken mixture and roll up. Place in greased dish. Cover w/remaining sauce. Cover w/foil. Bake 350 30-40 min (takes about an hour if enchiladas were refrigerated prior to cooking). Serves 4-5. Note: Don't use dark meat.