Cream Of Chicken Enchiladas - cooking recipe

Ingredients

1 doz. corn tortillas, cooked
chicken parts, boiled and shredded
2 cans Campbell's cream of chicken soup
1 small can Ortega green chiles
12 oz. sour cream
1 pkg. grated cheese

Preparation

Mix soup, chiles, sour cream and cheese, stirring over medium heat.
Cook tortillas and dip into mixture.
Put 1 1/2 tablespoons chicken into each tortilla and roll each one.
Pour rest of mixture over enchiladas.
Sprinkle the cheese over top and put in oven 15 minutes at 350\u00b0.
Serves 2 to 6.