Sunday, April 6, 2008

Cowboy Enchiladas

12 flour tortillas
4 chicken breasts
2 cans cream of chicken soup
1/2 cup sour cream
1 can diced green chilies
1/2 pound grated cheese

mix soup, sour cream, green chilies in bowl. Spread spoonful over tortilla, add chicken down middle, then cheese, roll place in pan. Continue with remaining tortillas. Spread remaining sauce over rolled enchiladas. Bake 350 15-20 minutes or until bubbly. Enjoy.

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