1 whole rotisserie chicken (I use store roasted)
1 (16 oz.) tub dairy sour cream
2 (10 oz. ea.) cans cream of chicken soup
2 (4 oz. ea.) cans green chiles, drained (Ortega)
shredded cheese (your favorite - I use Mexican "fiesta" cheese blend)
flour tortillas
crushed tortilla chips

Preheat oven to 325°F. Pick the cooked chicken off the bones and shred it.

Mix dairy sour cream, green chiles and chicken soup in a saucepan and heat.

Mix shredded chicken with 1/3 of sauce.

Fill tortillas with with chicken/sauce mixture, roll, and place side by side in baking dish.

Pour remaining sauce over enchiladas. Top with shredded cheese and crushed tortilla chips.

Bake at 325°F for 30 minutes.

Submitted by: Tracy Taylor