Sour Cream Enchiladas
1 1/2 cup sour cream
1 can of cream of chicken soup
1 can of green chilis
1 can of chicken (or cooked chicken)
2 cups of shredded Monterrey cheese
Mix the sour cream, soup, and chilis together. Set sauce aside. Divide the chicken and 1 cup of the cheese evenly among the tortillas. Roll up and stick in a glass or metal baking dish. Cover with sauce then the remaining cheese.
Cook at 350 for 20-25 minutes.
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