3 large or 4 medium chicken breasts
1 pkg (10 big tortillas - reg Quesadilla size)
1 can green Chile enchilada sauce
1 small can diced green chilis
3/4 cup sour cream
1/2 teaspoon cumin powder
small handful chopped fresh cilantro
1 pound Pepper Jack Cheese, shredded

Boil and season chicken breast until just cooked through. Shred with two forks and let cool.

Put shredded chicken in large bowl and add:

1/2 cup enchiladas sauce (save the rest)
small handful cheese
1/2 can green Chili's
3/4 cup sour cream
1/2 tsp. cumin
a handful chopped cilantro
salt and pepper, to taste

Roll the chicken mixture into the tortillas and place in a greased casserole dish. Pour the remaining enchilada sauce on top and spread evenly.

Bake for 30 minutes at 350°F. Add the rest of the cheese on top for the last 5 minutes.

Submitted by: B. Miller