Chicken Enchiladas

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Ingredients

3 pound(s) chicken; 1 whole or 2 large chicken breasts, cooked, and torn into long slim pieces
2 can(s) cream of chicken soup
8 ounce(s) sour cream
½ can(s) chopped green chilies (more or less according to taste)
3 cup(s) shredded cheddar cheese
1 package(s) 10-inch flour tortillas.

Preheat oven to 350° 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 the tortillas. Using one half of the soup mixture, pour an even amount onto each chicken topped tortilla. Sprinkle ea...

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