Creamy Chicken Enchiladas
3-4 half Boneless skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 lg Sour Cream
2 cans Minced Green Chilies
1 lb Shredded Cheese ( your favorite )
1 pkg lg Flour Tortillas
Cut up chicken halves into small bite size pieces put in frying pan
and cook until done ( you may use oil or I use water or chicken
bullion to keep chicken from sticking) set aside… Mix in a bowl
Cream of Chicken Soup, Cream of Mushroom Soup, Sour
Cream, Minced Green Chilies, 1 cup cheese.
(I generally use more cheese) Save half of the mixture and set
aside…. With the other half of the mixture add the chicken to it
mix. Fill flour tortillas with chicken mixture, fold and roll.
Place them in a 13x9 pan close together. Should be able to get
anywhere from 8 to 10 in a pan. Pour the rest of the sauce over
the top of the enchiladas, sprinkle the rest of the cheese over
the top, cover with tin foil and bake @ 350 for 45 min.