Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 can cream of chicken soup
1/2 c. sour cream
1/2 c. mayonnaise
4 large half breasts of chicken
1 small can diced green chilies
1 bag taco size flour tortillas

Preparation

Mix soup, sour cream, mayonnaise and diced chilies to taste. Heat mixture over medium heat until blended.
Boil chicken breasts in water and chicken bouillon (optional) until cooked (approximately 40 minutes).
When cooled, skin, bone and dice. Pour 1/2 of the sauce over chicken; stir until mixed.
Spread a small portion of the other 1/2 of sauce in bottom of a casserole dish.
Put portion of chicken mixture in each tortilla.
Roll and place in dish.
Pour remainder of sauce over rolled tortillas.