Creamy Chicken Enchiladas

• 10 flour tortillas
• 3 lg. whole chicken breasts
• 1 can cream of chicken soup
• 4 oz (112 grm). cream cheese, softened
• 1 can chopped green chiles
• 1 cup (225 ml) sour cream
• 1 cup (225 ml) grated mozzerella cheese
• 1 cup (225 ml) grated cheddar cheese
• salsa
• sour cream

1. Cook chicken, cool and cut into pieces (I like to grill them).
2. Preheat oven to 350 degrees (175 C.).
3. Mix soup, cream cheese, green chiles and sour cream.
4. Add chicken.
5. Divide mixture evenly among the tortillas.
6. Roll up and line them in a 9x13 inch baking dish.
7. Combine ingredients for topping and spread over enchiladas.
8. Bake for 20 to 25 minutes until heated through.
9. If desired serve with salsa and additional sour cream.

flour tortillas, chicken breasts, cream of chicken soup, cream cheese, green chiles, sour cream, mozzerella cheese, cheddar cheese, salsa, sour cream

Taken from online-cookbook.com/goto/cook/rpage/00106F (may not work)