2 chicken breasts (boiled) and broken apart
1 (4 oz.) container sour cream
1/2 doz. tortillas (flour does better, but you can use corn)
1 can cream of chicken soup
1 (4 oz.) can of Ortega green chilies (NOT jalapeno peppers)
1/2 lb. grated cheese (Jack or Motoscello)

Mix together.

Sauce: Soup, chili (juice and all), sour cream. Mix together. Make up sauce.

Heat tortillas in oil until soft. Fill with chicken and a little sauce, then roll. Lay all into 9 x 13 (or larger) glass baking dish. Then cover enchiladas with remaining sauce and sprinkle grated cheese on top.

Bake at 350 degrees for 30 minutes. Serves 4. When doubling recipe for 8 servings, double all ingredients EXCEPT green chilis.