Chicken Enchiladas

• 6 halves of chicken breasts; cooked, skinned and cut into narrow strips
• 2 cans cream of chicken soup (undiluted)
• 1 pt. sour cream
• 1 can (7 oz.) diced green chilies
• 1 lb. grated Cheddar cheese
• 15-18 corn tortillas
• corn oil

1. Soften tortillas in oil in fry pan, on both sides, for just a few seconds.
2. Do not brown.
3. Stack on paper towels to drain.
4. Mix together chicken soup, sour cream, chilies, and grated cheese (save a cup or so for the topping).
5. Mix part of sauce mixture with chicken to moisten.
6. Fill tortillas with this mixture and roll, place seam side down in greased 9x13-inch (or larger) pan. Cover with remaining sauce, mixture, and cheese.
7. Bake at 350u0b0 for 25-30 minutes, covered with foil.
8. Uncover for the last 5 minutes. This can be made ahead and refrigerated, and leftovers can be frozen.
9. Top with salsa to make spicier!

chicken breasts, cream of chicken soup, sour cream, green chilies, cheddar cheese, corn tortillas, corn oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100392 (may not work)