6-8 boneless, skinless chicken breast, chopped
4- 4 oz cans diced green chili’s
flour tortillas
1- 24 oz sour cream
2 family size cans cream of mushroom soup
2 family size cans cream of chicken soup
1 cube butter
shredded cheddar cheese
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
Preheat oven to 350
In a large pan, saute the cubed chicken, butter, salt, pepper and garlic powder on medium until the chicken is cooked through. Add the green chili. Set aside
In a large mixing bowl, mix all the soups and the sour cream. Add the soup mixture to the chicken and cook until creamy. Lightly spray a cooking dish, add about an inch of the chicken mix, fill a flour tortilla with shredded cheese and the chicken mixture, wrap, but not tightly. Repeat this process until you have a single layer of wrapped enchiladas in the dish. Over the top, add the remaining chicken and soup mixture, and more shredded cheese. Cover and bake at 350 degrees for 50-60 minutes or until the cheese is melted bubbly.
I like to warm up my tortillas before I add the ingredients and roll. The tortillas are much easier to handle.