Chicken Enchiladas - cooking recipe

Ingredients

4 chicken breasts
12 oz. sour cream
2 cans cream of chicken soup
1 can milk
16 oz. Monterey Jack cheese (reserve 1 c.)
10 count flour tortillas

Preparation

Cook and debone chicken.
Cut into small pieces.
Add next four ingredients and stir.
In each flour tortilla add 2 tablespoons of mixture.
Roll with fold down and place in 9 x 13-inch pan.
Spread remaining mixture over tortillas.
Sprinkle with 1 cup of Monterey Jack cheese.
Bake at 350\u00b0 for 30 minutes, or until partially brown and bubbling.