2 cans cream of chicken soup
8 oz. sour cream (or plain yogurt)
1 sm. can (3-4 oz.) diced green chilies
1 sm. jar (3-4 oz.) sliced pimiento
Chopped green onions, lots
Grated cheddar cheese, lots
Dash of hot pepper sauce
Dash of garlic powder, oregano & thyme
10-12 oz. can chicken or fresh chopped pieces

Take 1/4 of above sauce and mix with canned chicken (or 1/2 cooked, deboned and cut up chicken). Divide among 8 flour (or corn) tortillas. Roll up and place in 12"x8" (or 2 - 8"x8") pans.

Spread remaining sauce mixture on top of enchiladas. Cover with plastic wrap and microwave on high 10 minutes (or in 350 degree oven for 30 minutes) until heated through. Stir edges of sauce and spoon over enchiladas to keep from drying. Can use golden mushroom soup, too. This is an easy recipe to throw together. Makes 8 enchiladas.