Green Chicken Enchiladas

• 1 whole Roasted Chicken Or Boiled Chicken
• 1/2 heads Lettuce
• 1 pound Colby-monterey Jack Cheese
• 16 ounces, fluid Can Of Campbells Cream Of Chicken
• 8 ounces, fluid Can Chopped Long Green Chilis
• 1 package 12 Corn Tortillas
• 1/2 cups Water
• 1 dash Salt And Pepper, to taste
• 1/2 cups Vegetable Oil
• 1 container Sour Cream

1. Boil chicken if not roasted and shred.
2. Chop lettuce, grate cheese and place in separate containers.
3. Place large pan in medium heat, mix in cream of chicken, green chilies, water, salt and pepper.
4. Once warm, reduce heat to low and add 1/4 of the shredded chicken.
5. In a medium pan, heat up vegetable oil.
6. Dip tortillas to soften and place on paper towel to drain oil.
7. Dip the tortilla in green chili mixture, add shredded chicken (optional add green chili mixture), and roll tortilla.
8. Sprinkle lettuce, cheese and a teaspoon of sour cream.
9. For a side dish, just add some Spanish rice and beans, and youll have a whole meal.

chicken, cheese, cream of chicken, green chilis, corn tortillas, water, salt, vegetable oil, sour cream

Taken from tastykitchen.com/recipes/main-courses/green-chicken-enchiladas/ (may not work)