Chicken Enchiladas - cooking recipe

Ingredients

3 whole chicken breasts, cooked
2 c. sour cream
1 (4-oz.) can diced green chilies
2 cans cream of chicken soup
16 oz. cheddar cheese, grated
10 8-inch flour tortillas

Preparation

Cut chicken into bite-size pieces.
Combine chicken with sour cream, chillies, 1 can soup and 1-1/2 cups cheese.
Spoon 1/10 of filling down center of each tortilla.
Roll up and place seam-side down, in greased deep 9x13-inch baking pan.
Stir remaining can of soup to soften.
Spread over tortillas.
Sprinkle cheese over top. Bake at 350 degrees for 45 to 60 minutes.
Serves 8 to 10.