Chicken enchaladas

Depending on how many you want to make, will depend on how much chicken & other ingredients you use. I usually make 2 9x13 pans, my family loves these. Sometimes I just freeze the extra pan for another time.

4 chicken breasts-cooked & shredded/chopped

1 family size cream of chicken soup

2 cups sour cream

1 small can chopped chilies

2+ cups shredded sharp or cheddar cheese

24 flour tortillas

Put shredded chicken in a bowl. Mix all the other ingredients in a bowl, except cheese.  Spray your pan with pam or other non-stick spray.

  

With each tortilla, spread about 2 Tbs of soup mixture, sprinkle shredded chicken & sprinkle some cheese & roll up. Place in a pan, keep adding till the pan is full.  Spread the left over soup mixture evenly over all the rolled tortillas, sprinkle whatever chicken is left over & top it off with lots of cheese.

Bake at 350 for about 45 minutes or till hot & bubbly.