Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

3 cans cream of chicken soup
3 or 4 chicken breasts, cooked
1 pt. sour cream
1/2 c. vegetable oil
4 c. cheese, grated
15 corn tortillas
1 (7 oz.) can green chilies, diced

Preparation

Combine soup, chicken and sour cream.
Dip tortillas into hot oil.
Spoon 3 teaspoons of chicken cream mixture into tortillas. Sprinkle 3 tablespoons of cheese on top of chicken cream mixture. Roll up.
Place into oblong dish, seam side down.
Tortillas should fit snugly.
Pour rest of chicken cream mixture over top.
Sprinkle with cheese.
Bake at 350\u00b0 for 25 minutes.
Serves 6.