2 cups sour cream
2 cans cream of mushroom soup
2 (4 oz.) cans diced green chilies
Shredded Mexican blend cheese
Salt and pepper
Boil chicken and shred it. Mix with shredded cheese, salt and pepper. Mix sour cream, cream of mushroom soup, and chilies, set aside in separate bowl. Spread some sauce on bottom of baking dish. For enchiladas, spread some sauce on inside of each tortilla, add some chicken mixture, and roll up. Place enchiladas in pan. Top with remaining sauce and sprinkle some cheese on top. Bake, covered with foil at 350-375 degrees. Cook until heated through and bubbly. Remove foil for last 10 or 15 minutes.