Chicken Enchiladas

Chicken Enchiladas

2-3 chicken breasts

1 or 2 small cans chopped green chiles (without endorsing any products, mom tells me that Ortega works well)

3 cups shredded cheese (chedder, jack, or mix)

2 cups sour cream (non-fat works as well as regular)

1 can cream of chicken soup (low-fat works here as well)

Pkg of flour tortillas (about 10)

Mix soup mix right out of can with one cup of sour cream. Cook chicken breasts in the microwave and chop them. Mix with 1/2 of chiles, 2 cups of cheese, and 1 cup sour cream. Roll mixture in flour tortillas and place in baking dish. Spread the remaining soup mixture over enchiladas. Top with cheese and chiles, and bake at 325 degrees for 45 minutes.

These are versatile in that you can add whatever you want to any part of the recipe (ie. chopped green onions, salsa, olives, etc.)

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