Servings: Six

3-6 chicken breasts, boned, skinned, cubed, raw 3 to 6 chicken breasts, boned, skinned, cubed, raw
2 cans cream of mushroom soup 2 cans cream of mushroom soup
4 oz. diced Chiles 4 oz. diced Chiles
8 oz. shredded jack cheese 8 oz. shredded jack cheese
8 flour tortillas 8 flour tortillas
1 small sour cream 1 small sour cream

Reserve ½ cup cheese. Mix remaining cheese, chicken, sour cream, soups. Spread small amount in bottom of 9x13 Pyrex dish. Fill tortillas and roll, place in pan. Spread remaining mixture over rolled enchiladas and sprinkle remaining cheese. Bake at 350 degrees for 45 minutes.

Great recipe  Great recipe