2 c cooked chicken, diced
1 - 16 oz container sour cream
1 can - cream of chicken soup
2 cups grated cheese
1 can diced green chilis
Mix chicken, sour cream, soup, chilis, and most of cheese. Save 3/4 - 1 cup filling mixture and rest of cheese not used to top enchiladas. Roll filling into flour tortillas. Top with leftover filling and cheese. Bake at 350 for 45 - 60 minutes, til heated through.
From Shae Rippstein
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