Chicken Enchiladas Prep Time: 15 minutes Cook Time: 30 minutes Servings: 6 Ingredients - 3 pounds chicken; 1 whole or 2 large chicken breasts, cooked, and torn into long slim pieces - 2 cans cream of chicken soup - 8 ounces sour cream - 1/2 can chopped green chilies (more or less according to taste) - 1 package 10-inch flour tortillas. - 3 cups shredded cheddar cheese    A creamy, satisfying enchilada that is sure to please.   Directions Preheat oven to 350º F. In a saucepan over medium heat, combine the soup, sour cream, and green chilies. Place cooked chicken onto flour tortillas, distributing it evenly among	1

	the tortillas. Using one half of the soup mixture, pour an even amount onto each chicken topped tortilla. Sprinkle each with cheddar cheese; then roll up the tortillas, and place them in a 9"x13" baking dish. Top with remaining soup mixture and sprinkle with cheddar cheese. Bake for 30 minutes, or until cheese has melted. Top with sour cream and serve hot.	2