Sour Cream Chicken Enchiladas

• 1 doz. white corn tortillas*
• 2 (10 3/4 oz.) cans cream of chicken soup
• 1 (4 oz.) can green chiles, chopped very fine
• Monterrey Jack cheese, grated
• 1 c. sour cream
• 1/2 tsp. salt
• 2 c. chicken, cooked, boned, and chopped
• 1/2 c. onion,
• 1 tsp. garlic powder
• 1 tsp. cumin

1. Mix soup, green chiles, sour cream and heat until smooth. Set aside.
2. Mix chicken, salt, garlic powder, cumin, 2 cups grated Monterrey Jack cheese and onion.
3. Set aside.
4. Put a small amount of sauce in the bottom of a 9 x 13 x 2-inch pan or shallow baking dish.
5. Put a spoonful of filling on each tortillas and top with 1 tablespoon of sauce.
6. Roll up tortillas and arrange in dish. Cover with remaining sauce and a layer of grated cheese.

white corn tortillas, cream of chicken soup, green chiles, cheese, sour cream, salt, chicken, onion, garlic powder, cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53159 (may not work)