MARIE'S CHICKEN ENCHILADAS

Julie Baldwin, Devin Baldwin, Recipe #6

Ingredients:
2 cans cream of chicken soup
1 pint sour cream
1 can chilies
1 pound cheddar cheese grated
1 pound chickentortillas

Directions:
1. Cook and shred chicken.
2. In a bowl combine cream of chicken soup, sour cream, and chilies.
3. Spread enough of the mixture to cover the bottom and sides of 9x13 dish.
4. Spread soup mixture, chicken, and cheese on tortilla. Roll up and place in dish.
5. Repeat until dish is full. (About 10 – 12 tortillas)
6. Spread remaining soup mixture and any leftover chicken on top of tortillas.
7. Sprinkle tortillas with cheese.
8. Cook for 30 minutes at 375.

Recipe from Marie's roommate at SUU.