1 whole chicken
1 large sour cream
1 can chopped green chili peppers, 3 1/2 oz.
6 cans green enchiladas
Flour tortillas (pkg. of 20)
Monterey Jack Cheese

Boil chicken and debone and place in a bowl. Put an equal amount of grated Monterey Jack cheese with chicken. Add sour cream and can of chili peppers. Mix all together and salt and pepper to taste.

Take flour tortillas and pour some green chili enchilada sauce in a place and dip the tortillas on both sides. Pour a sponful of meat and cheese and etc., mixture onto each tortilla and roll it up. Place rolled tortillas in two 9 x 13 glass or metal pans. Cover with green enchilada sauce. Sprinkle grated Monterey Jack cheese over the top. Cover with foil. Bake a 350 degrees until all cheese is melted, around 30 minutes. Makes about 20.