3 pounds boneless, skinless chicken, in bite sized pieces
4 cans chicken verde soup
1 16 oz. container sour cream
2 cups shredded cheese
12 tortillas
Use medium sized tortillas.

Brown chicken. While chicken is browning, heat soup in 3 quart saucepan. Add a good handful of cheese. Stir to melt. Remove from heat and stir in sour cream. Add about 1/2 cup to the cooked chicken to coat. If you do this earlier in the day, you won't burn your fingers putting the enchiladas together.

To assemble enchiladas, put chicken in center of tortilla. Fold in sides. Roll. Put seam side down in pan. You will need two pans. When all enchiladas are finished, pour sauce mixture over. I like to reheat the sauce a little for easier pouring. Cover with foil. Bake at 350 for 30-35 minutes. Uncover. Sprinkle with cheese. Bake another 5 minutes, or until cheese melts.

Submitted by: Barb Stellmach