Pantry Raid Enchiladas

• 3 chicken breasts
• 7 ounces green chilies
• 1 (10 1/2 ounce) can cream of chicken soup
• 14 cup sour cream
• 12 flour tortillas
• 1 (10 1/2 ounce) can red enchilada sauce
• 12 cup shredded cheese

1. Cook chicken breasts in skillet or grill, then chop.
2. Mix green chilies with cream of chicken soup and sour cream, add chopped chicken.
3. Spoon about 2-3 tablespoons of mixture onto each flour tortilla, roll and place into a 9 x 13 glass casserole dish.
4. Top with red enchilada sauce and cheese, and bake at 350 degrees Fahrenheit for 20-30 minutes.

chicken breasts, green chilies, cream of chicken soup, sour cream, flour tortillas, red enchilada sauce, shredded cheese

Taken from www.food.com/recipe/pantry-raid-enchiladas-474323 (may not work)