Cee'S Sour Cream Enchiladas - cooking recipe

Ingredients

2 cans cream of mushroom soup (reduced fat)
2 pt. nonfat sour cream
1 pkg. nonfat flour tortillas
1 large can diced Ortega chilies
1 1/2 c. Ortega or homemade salsa
6 boneless, skinless chicken breasts, poached and shredded
1 lb. Cheddar-Jack cheese

Preparation

Mix the first 2 ingredients together.
In separate bowl, mix chilies, salsa and chicken.
In large, ovenproof dish, spread half of the soup mixture evenly over bottom.
Tear 6 tortillas and put over soup mixture.
Spread half of meat mixture and repeat layers. Cover with Cheddar-Jack cheese.
Cover and bake at 350\u00b0 for 1 hour.