Chicken Enchiladas

• 2 cans cream of chicken soup (no water)
• 1 pint sour cream
• 1 can chopped green chilies
• 4 chicken breasts
• 1 cup grated cheddar cheese
• 1 pkg. flour tortillas {fixed according to instructions on package}
• 1/2 cup chopped gree onions

Boil, bone and cup up chicken (I do this ahead of time, takes 30-45 minutes). Mix soup, sour cream, chilies and chicken in pot. Heat over low heat until warm through. Spoon mixture onto tortilla shell; sprinkle with cheese and green onion. Roll and place in casserole dish. Place 6 to 8 rolls in dish; cover with remaining chicken mixture, cheese and green onions. Bake at 350 degrees for 40 minutes.

This recipe from Herb Cotton in Alaska E-Mail

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