Sour Cream Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken
2 (16 oz.) containers sour cream
1 can diced green chilies
1 can chicken
2 doz. small tortillas
6 to 8 c. grated cheese

Preparation

Mix soup, sour cream, chilies and chicken in large bowl.
Put tablespoon sauce on each tortilla and pinch of cheese.
Put 1 dozen in each 9 x 13-inch pan.
Pour leftover sauce generously over each pan.
Cover all tortillas.
Sprinkle leftover cheese on top.
Cook at 350\u00b0 for 20 to 25 minutes.
It is done when bubbling.
Serve cut in half.
Makes 48.