Creamy Chicken Enchiladas

Use the medium sized flour tortillas. I like to buy the package of 24 to make 2- pans. Each 9x12 pan can hold about 10 enchiladas.

You will need to double the recipe to make both 9x13 pans.

1 can cream of chicken soup
1 medium container of sour cream

Mix the two together and add one can of diced green chilis.

I use about 3lbs of chicken to make both pans. Cook the chicken in the microwave for about 10-15 minutes on high in a glass cooking pan. I like to use seasonall and pepper on the chicken before I cook it. After the chicken is done, cut it into squares.

I look to put a small amount of the cream mixture on the bottom of the pan so the tortillas don't stick. Spread a couple of tablespoons of the sauce, some chicken and grated cheese, roll them up with the open side down. Cover the enchiladas with the remaining sauce and top with grated cheese.

Bake for 30 minutes at 350 degrees. If you make them ahead of time and put in the fridge, then add another 15 minutes to the cooking time.