Chicken Enchiladas - cooking recipe

Ingredients

4 cooked chicken breasts, diced
16 oz. sour cream
2 cans cream of mushroom soup
1 can diced green chilies
1 tsp. oregano
1/2 tsp. chili powder
1 tsp. garlic
8 oz. grated Monterey Jack cheese
18 corn tortillas
vegetable oil or nonstick spray

Preparation

Bake skinless chicken breasts, lightly seasoned with pepper, garlic and oregano.
Meanwhile, in a large saucepan, combine the sour cream, soups, green chilies and spices.
Heat on medium heat, stirring occasionally.