Chicken Sour Cream Enchiladas

Ingredients:

4 C Cooked chicken
2 Cans Cream of chicken soup
1 Can (3 1/2 to 4 oz) Green chiles, diced
1 1/2 Lb Cheddar cheese, grated
5 Green onions, sliced (including chives)
16 Oz Sour cream
24 Corn tortillas

Directions:

Mix above ingredients in large bowl. Save 1/3 mixture for topping.

Soften tortillas (either in hot oil or microwavable tortilla warmer). Fill each tortilla with 2-3 T of mixture and roll. Place in two greased 9x13 pans side by side. Put remaining mixture on top.

Bake in 350 degree oven for about 25 minutes or until bubbly and nicely browned. Sprinkle more cheese on top if desired.

Other options:

• Can add Stokes Pork and Chili sauce in place of 1/3 topping.
• For gluten-free - Combine 2 C milk, 2 T butter, 2 Cubes chicken bouillon, and 1/2 Tsp ground pepper. Heat together. In a separate bowl, create paste using about 1/3 C gluten-free flour and water. Add paste to hot ingredients. Use in place of cream of chicken soup.

* From my mom's recipe box