2 cans cream of chicken soup
8 oz sour cream (1 cup)
1 pkg enchilada mix
small can of tomato paste
3 large chicken breasts
grated medium cheddar cheese
small can of diced mild green chilies
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.