Wednesday, October 14, 2009

Chicken Enchiladas


1 can cream of chicken soup
1 cup sour cream
1/2 can green chilies

Layer and roll in tortillas:

Boiled chicken breast, cut in pieces (or canned chicken)
Shredded cheddar cheese

Place rolled enchiladas in 9 x 13 pan. Cover with any remaining sauce, 1 can of green chili enchilada sauce, and sour cream dollops. Sprinkle with cheddar cheese and bake at 375 degrees for 25 to 30 minutes.