Easy Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
Boil chicken until well done; drain and set aside to cool (for cutting).
In medium bowl, mix soup, sour cream, green chilies and seasonings.
Cut chicken into small pieces and stir into soup mixture.
Lightly grease a 9 x 13-inch pan or glass casserole dish.
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).