Sour Cream Enchiladas

• 1 pound Chicken Breast, Cooked And Shredded
• 16 ounces, weight Monterey Jack Cheese
• 2 cans (10.5 Oz Each) Cream Of Chicken Soup
• 1 pint Sour Cream
• 1 can (7 Oz.) Diced Green Chilies
• 2 dashes To Taste, Salt And Pepper
• 1 package (dozen Count) Tortillas (small I.e. Corn)

1. 1.
2. Pre heat oven to 350F.
3. 2.
4. In a medium bowl, combine shredded chicken and 1 cup cheese.
5. 3.
6. In a medium-large pot combine cream of chicken soup, 1 cup cheese, sour cream, green chilies and salt and pepper over medium low heat until warm, bubbly and smooth.
7. 4.
8. Take 1 cup of sauce and pour on bottom of baking dish.
9. 5.
10. Take one tortilla and spoon 1 Tablespoon of sauce onto the center and add about 1 Tablespoon of chicken and cheese mix.
11. Fold and place seam down in baking dish (13x9 inch) side by side.
12. 6.
13. Top with remaining sauce and cheese.
14. 7.
15. Bake for 30 minutes.

chicken, weight monterey, cream of chicken soup, sour cream, green chilies, dashes, tortillas

Taken from tastykitchen.com/recipes/main-courses/sour-cream-enchiladas-6/ (may not work)