Chicken Enchiladas

Sauce

1 can cream chicken soup
2 oz diced green chilis
1 c sour cream

Mix the sauce and set aside.

Boil 2-3 chicken breasts and shred.

Spread small amount of sauce on bottom of 9X13 pan. Warm each tortilla (one at a time) in microwave for 13 seconds. Then fill with chicken, sauce mixture, and sprinkle with a little cheese.
Lay in pan and repeat until pan is full. Spread remainder of sauce and sprinkle with cheese.
Cover and bake 30 minutes at 350 degrees.

Kaye Macdonald