Ingredients:
1 can cream of chicken soup
1/3 c sour cream
1/3 c green chilies
2 c shredded chicken
1/2-1 c shredded cheddar/jack cheese
10-12 corn tortillas
Directions:
Combine cream of chicken, sour cream and chilies. Stir until well mixed.
Place a line of sauce down the center of a tortilla, about 1 T. Spread a line of chicken on top of the sauce. Roll up.
Spread a thin layer of the sauce on the bottom of a greased casserole dish, (about 1/4 c). Place rolls in casserole dish, seam DOWN, lining close together. Cover the rolls with remaining sauce.
Top with cheese.
Bake at 350' until cheese in fully melted and enchiladas are bubbling.
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