Quickie Chicken Enchiladas

• 1 large can of chicken or turkey, shredded
• 2 small cans chopped green chiles
• 1 can cream of mushroom soup
• 8 oz (224 grm). sour cream
• garlic powder
• cheese
• corn tortillas

1. Lay corn tortillas on bottom of 9 x 13 inch pan.
2. Add shredded chicken.
3. Top with green chiles.
4. Mix soup, sour cream and garlic powder.
5. Pour over chicken-chile mixture.
6. Add cheese on top.
7. Bake at 325 degrees (175 C.) for 30 minutes.

chicken, green chiles, cream of mushroom soup, sour cream, garlic, cheese, corn tortillas

Taken from online-cookbook.com/goto/cook/rpage/000E94 (may not work)