Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
1 (6 1/2 oz.) can chilli peppers (mild)
1 small carton sour cream
6 oz. Monterey Jack cheese, grated
2 chicken breasts, cooked, deboned and cut up
6 flour tortilla shells

Preparation

Mix chicken soup, chilli peppers and sour cream until smooth. Add about 2 to 3 ounces cheese.
Mix well.
Place 2 to 3 tablespoons chicken on medium-size flour tortilla shell.
Put 2 to 3 tablespoons soup mixture on top. Fold up tortilla shell.
Put in greased baking dish and cover with the rest of the soup mixture. Grate rest of cheese on top.
Bake at 350\u00b0 for 25 to 30 minutes.