3 Chicken breasts cooked and shredded or cubed
1 4oz. can diced green chilies
1 C. sour cream
1 10oz can cream of chicken soup
2 C. shredded cheese
1 30oz. can green enchilada sauce
corn tortillas

3 Chicken breasts cooked and shredded or cubed 1 4oz. can diced green chilies 1 C. sour cream 1 10oz can cream of chicken soup 2 C. shredded cheese 1 30oz. can green enchilada sauce

In bowl combine first 5 ingredients and 1 cup of cheese. Next find a bowl big enough to fit a tortilla, add 1 cup of enchilada sauce. Take the tortillas 5 at a time and heat them in the microwave until they are pliable (30-60sec). One at a time dip tortilla in green sauce so both sides are covered with sauce, add filling in the middle of tortilla and roll. In a 9x13 add a small amount of sauce to barely cover the bottom of pan. Lay filled tortillas in pan. When pan is filled smother the remaining sauce over tortillas and sprinkle remaining 1 cup of cheese on top. Bake 350 uncovered for 30-40 minutes.