created: 2007-10-24 18:21:59
From Mary Lou Messersmith
1 pkg frozen corn tortillas 2 cans cream of chicken soup 1 8oz. carton sour cream 1-2 cups chopped chicken 1 can chopped green chilies 4oz grated mild cheddar cheese Mix together soup, sour cream, chilies. Heat each tortilla in oil and fill with: 2T. soup mix, sprinkle chicken and cheese and roll each tortilla and place in casserole. Pour remaining soup mixture over enchiladas. Sprinkle with remaining cheese. Bake 375 for 20 minutes.