Easy Sour Cream Chicken Enchiladas

• 2 lb. cooked skinless chicken breast fillet
• 1 large can cream of chicken soup
• 16 oz. sour cream
• 1 small can chopped green chilies
• dash of salt
• dash of cayenne pepper
• dash of garlic powder
• 2 c. shredded Monterey Jack cheese
• 1 pkg. 10 flour tortillas

1. Preheat oven to 350u0b0.
2. Boil chicken until well done; drain and set aside to cool (for cutting).
3. In medium bowl, mix soup, sour cream, green chilies and seasonings.
4. Cut chicken into small pieces and stir into soup mixture.
5. Lightly grease a 9 x 13-inch pan or glass casserole dish.
6. Lay tortilla flat on hard surface; place 2 to 3 tablespoons of chicken mixture across center of tortilla. Sprinkle with 1 to 2 tablespoons of cheese (reserve 1/2 cup cheese for topping).

chicken breast fillet, cream of chicken soup, sour cream, green chilies, salt, cayenne pepper, garlic, shredded monterey jack cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=711504 (may not work)