Chicken Enchiladas - cooking recipe

Ingredients

6 halves of chicken breasts; cooked, skinned and cut into narrow strips
2 cans cream of chicken soup (undiluted)
1 pt. sour cream
1 can (7 oz.) diced green chilies
1 lb. grated Cheddar cheese
15-18 corn tortillas
corn oil

Preparation

Soften tortillas in oil in fry pan, on both sides, for just a few seconds.
Do not brown.
Stack on paper towels to drain.
Mix together chicken soup, sour cream, chilies, and grated cheese (save a cup or so for the topping).
Mix part of sauce mixture with chicken to moisten.
Fill tortillas with this mixture and roll, place seam side down in greased 9x13-inch (or larger) pan. Cover with remaining sauce, mixture, and cheese.
Bake at 350\u00b0 for 25-30 minutes, covered with foil.
Uncover for the last 5 minutes. This can be made ahead and refrigerated, and leftovers can be frozen.
Top with salsa to make spicier!