SOUR CREAM CHICKEN ENCHILADAS

 2 chicken breasts, cooked, deboned, finely diced

 Mix together and set aside:

 1 can cream of chicken soup
1 cup (8 oz) sour cream
1 small can chopped green chillies
1 small onion, finely chopped
Diced Chicken

Mix together and set aside:

½ lb (8 oz) Cheddar Chesse
½ lb (8 oz) Monterey Jack or Mozarella Cheese

Open one package of 10 home-style flour tortillas.

On each tortilla put a layer of each mixture. Roll up individually.  Place rolled enchiladas in a 9 x 13 baking dish.  Bake covered in 350 degree oven for 30 minutes or microwave covered for 5-8 minutes until hot.  If desired, add extra cheese on the top and let melt. 

Serve hot.  Makes 10 enchiladas… serves 4-5 people.

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