12 Whole Wheat or White Tortillas
3 Cans Cream of Chicken Soup
1 Cup Light Sour Cream
1 Lb. Mozzarella Cheese or Monterrey Jack Cheese (I used both because that's what I had)
1 Four Oz. Can Chopped Green Chilies (I used two cans, because I like the taste and it a little more spicy/tasty)
2 Cups Cooked Diced Chicken Breast (I just used one can of the Costco Chicken)
Mix soup, sour cream, green chilies and half of cheese to make sauce. Put small amount of sauce in bottom of 9x13 pan. Divide chicken into 12 servings, place chicken some grated cheese, and a spoonful of sauce in each tortilla, roll, put in pan. Add remaining cheese to sauce and cover over enchiladas.
Bake 45 minutes at 350 degrees.
