Chicken Enchiladas

1. 1

   Preheat oven to 350 degrees.

2. 2

   Mix the soup, sour cream and chilies in a bowl.

3. 3

   Spread a thin layer in the bottom of a 13x9 inch pan.

4. 4

   Layer the corn tortillas (break them to fit, or just overlap to cover most of the soup mixture).

5. 5

   Spread 1/3 shredded chicken over the tortillas, cover with 1/3 soup mixture and 1/3 (or less) shredded cheese (I like to save most for the top!).

6. 6

   Continue layering, ending with cheese.

7. 7

   Bake for 35 minutes or so, until hot and bubbly or until the cheese is slightly browned.

8. 8

   Let it sit for 10 minutes to set, then serve and enjoy.

9. 9

   The chicken amount can varymy hubby likes his meat, so I usually put less on one end for me.

10. 10

    I make this when Im too tired to find a new recipe, or follow directions!

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