Sauce:

2 cans cream of chicken soup

8 oz sour cream (1 cup)

1 pkg enchilada mix

small can of tomato paste


Filling:

3 large chicken breasts

grated medium cheddar cheese

onions, diced

small can of diced mild green chilies

&

Tortillas




Directions: Boil the chicken then dice it. Mix sauce ingredients in a sauce pan. Put

diced chicken in a large frying pan with onions and green chilies. Then add grated

cheese and half of the sauce. Then add tomato paste to the other half of the sauce.

Pam your dish then put a spoonful of filling into each tortilla and roll up skinny

and place in dish. Cover the top of the tortillas with the sauce half that has the tomato

paste in it. Bake at 350 degrees for 30 minutes. Makes about a dozen enchiladas.