3 c. diced, cooked chicken (save broth)
2 1/2 c. green enchilada sauce (see following recipe)
12 corn tortillas
1 c. sour cream
1 c. grated Monterey Jack cheese

GREEN ENCHILADA SAUCE:

1 (10 1/2 oz.) can cream of mushroom soup
1 (4 oz.) can green chilies
1/2 c. chopped onion
3 cloves of garlic, minced
1/2 c. chicken broth

Place all ingredients in blender or food processor and blend until smooth. Pour all ingredients into saucepan and simmer 10 minutes to blend flavors. Makes 2 1/2 cups.

Preheat oven to 350 degrees. Combine 3 cups chicken and 1/2 cup green enchilada sauce. Soften tortillas by dipping quickly in boiling water one at a time. (Can use spaghetti tongs to hold tortillas while dipping.) Fill and roll each tortilla with 2 tablespoons chicken mixture. Place seam side down in a greased 11 x 7 inch baking dish. Blend 1 cup sour cream into remaining two cups sauce and pour over enchiladas. Top with cheese and bake at 350 degrees for 25 minutes. Serves 4.