1 pint sour cream

1 (10.5 ounce) can cream of chicken soup

1 (4 ounce) cans green chilies, diced

6 flour tortillas (we used whole wheat but any will work)

1 small package mild cheese, shredded

3 chicken breasts pre-cooked & cut up or use a Rotisserie Chicken



Preheat oven to 350*F.

Combine soup, sour cream and chilies in a bowl.

Take 3/4 cup of soup mixture and slather the entire bottom of a 9×13 casserole dish. This will be a 

thin layer that will help the enchiladas from sticking to the bottom.

In each tortilla, layer soup mixture, cheese & chicken.

Roll up and place in casserole dish.

Top with remaining soup mixture and sprinkle with remaining cheese.

Bake for 20 minutes or until hot and bubbly and cheese is melted .