Sour Cream Enchilada's

By Carolyn Keller

Boil chicken breasts or whole chicken  - bone and cube
1 dz flour tortillas

Sauce:
2 cans cream of chicken coup (undiluted)
1 pt sour cream
1 small can diced green chilies

Mix together, put some sauce in the bottom of a 9x13 pan.  Take flour tortillas, put meat and sauce in center, add some sauce, roll and place in pan.  Fill pan with enchilada's, put sauce on top, add grated cheddar cheese. (about 1 cup).  Bake 1/2 hour at 350°