Chicken Enchiladas - cooking recipe

Ingredients

4 chicken breasts
12 flour tortillas
2 cans cream of chicken soup
1 c. sour cream (at least)
1 small can green chilies
1 Tbsp. dried onion
1 1/2 lb. shredded Colby-Jack cheese

Preparation

Cook chicken; debone and shred meat.
Divide meat into 12 equal portions.
In saucepan, mix together soup, sour cream, green chilies and onion and warm over low heat.
Warm tortillas one at a time in a greased skillet.
Fill tortilla with chicken and 2 tablespoons sour cream mixture and cheese.
Garnish with green chilies or black olives.
Bake at 350\u00b0 for 30 minutes.
This can be made up ahead of time and refrigerated.
Bake 35 minutes.