14 corn tortillas
1 whole chicken, canned or fresh (if fresh, thoroughly bake or boil until easily comes off bone - can be pressure- cooked) - remove meat from bones and discard skin
1/2 pt. sour cream
2 cans cream of mushroom soup
1 sm. can diced Ortega chilies
8-12 oz. grated Cheddar cheese

Combine sour cream, soup and chilies. Spread 2 or 3 tablespoons in bottom of pan. Lightly fry tortillas and fill with chicken, sauce, and grated cheese.

Place in 11 x 13 inch dish and pour remaining sauce over the tortillas. Sprinkle with grated cheese. Bake for about 30 minutes in a 350 degree oven or until bubbly. Yield: 14 enchiladas. Serves 7.