Yummy chicken Enchiladas GayLenn & LeAnn 2 to 3 boneless, skinless chicken breasts, cooked and shredded or cubed can cream of chicken soup 1 cup or so sour cream 2 cups grated cheddar cheese, divided small can green chilis 10 flour tortillas • Combine soup, sour cream and chilis. Stir in chicken and I cup of cheese, after reserving 1/2 cup of mixture. • Fill the tortillas with about 1/4 cup mixture and roll up placing seam-side down in casserole dish. •Pour over reserved sauce and any extra; sprinkle with remaining cheese •Bake in 350° oven until bubbly, about 20 to 30 minutes. Serve with green salad.