Chicken Enchiladas - cooking recipe

Ingredients

1 fryer, boiled, boned and shredded
18 large corn tortillas
2 cans cream of chicken soup
3 small cans chopped green chilies
2 tsp. garlic powder
2 tsp. salt
2 tsp. cumin
2 Tbsp. chili powder
1/2 tsp. black pepper
1 tsp. crushed red pepper
chicken broth
2 lb. Monterey Jack cheese, grated
1 large carton sour cream
1 large jar diced pimentos

Preparation

Combine the soup, chilies and seasonings.
Set aside.
Line a casserole dish with tortillas that have been moistened in the chicken broth.
Bake sure the tortillas are high enough on the sides to extend over the sides (you're going to wrap them over the top of the casserole).
Spread half of the shredded chicken over the tortillas and top with 1/2 of the soup mixture.