Green Enchiladas

• 2 doz. corn tortillas
• 4 cans cream of chicken soup
• garlic salt to taste
• 2 pkg. Monterey Jack cheese, grated
• 1 can chicken, shredded or 1 chicken breast, diced and cooked
• 1 pt. sour cream
• 1 tsp. comino
• 2 cans mild green chilies

1. Dip tortillas in hot grease until limp.
2. Drain on paper towels.
3. Combine 2 cans soup, 1 package of cheese, 1/2 pint of sour cream, comino, garlic salt, 1 can chilies and diced chicken. Place 1 large tablespoon of mixture on each tortilla and roll. Place each enchilada tightly against next in long baking dish. Mix second package of cheese, soups (undiluted), remaining sour cream and chilies in bowl.
4. Stir well and spread over enchiladas. Place in 325u0b0 oven and heat until bubbly.
5. Serves 6 to 8.

corn tortillas, cream of chicken soup, garlic salt, cheese, chicken, sour cream, comino, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287029 (may not work)