4-6 chicken breasts, cooked & chunked
1 pt. sour cream
1 can green chilies, diced
Red or green enchilada sauce
Shredded Cheddar & Jack cheese
1 doz. corn tortillas
Cooking oil

Mix cooked chicken, sour cream to bind (or extra if desired), green chilies together. Saute tortillas in oil to soften and drain on paper towels. Roll chicken mixture in the tortillas and lay them in a shallow baking pan. Top with enchilada sauce and cheeses. Bake at 350 degrees for 30 minutes.