White Enchiladas

• 2 large chicken breasts
• 1 can cream of chicken soup
• 1 c. sour cream
• 1 1/2 c. shredded Cheddar and Jack cheeses
• 1 (4 oz.) can diced green chilies
• 1 or more diced jalapeno peppers
• 1 doz. tortillas (corn or flour)
• oil

1. Cook, cool and cube chicken.
2. Mix cheeses with soup.
3. Mix sour cream with peppers.
4. Fold 3/4 of cheese mixture into sour cream mixture; add chicken.
5. Soften tortillas in small amount of oil; fill with chicken mixture.
6. Roll and place in greased baking dish, seam side down.
7. Top with remaining cheese-soup mixture.
8. Sprinkle a little more cheese on top.
9. Cover with foil.
10. Bake in 350u0b0 oven for 30 minutes.
11. Remove foil; bake 10 minutes more.
12. Let set 5 minutes before serving.
13. Makes 12.

chicken breasts, cream of chicken soup, sour cream, cheeses, green chilies, jalapeno peppers, tortillas, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544122 (may not work)