This recipe is very mild. If you want it hot, throw in some chopped jalapeno
or serrano chiles.

Yields 12 enchiladas.

INGREDIENTS

1 can of diced, cooked chicken

2 10-1/2 oz cans cream of chicken soup

1 pint dairy sour cream

2 4-oz cans diced Ortega chiles

4 cups (1 lb) grated sharp cheddar cheese

12 corn tortillas

1/2 cup vegetable oil

PREPARATION:

1. Combine chicken, soup, sour cream and green chiles.
2. Heat vegetable oil in small skillet.
3. Dip tortillas into hot oil.
4. Spoon 2 to 3 tablespoons cream mixture onto each tortilla.
5. Sprinkle about 3 tablespoons grated cheese on top of cream mixture, and roll up tortilla. Place in oblong pan or oven-proof baking dish.
6. Repeat for each tortilla, putting each filled enchilada seam side down in baking pan. Enchiladas should fit snugly in the pan so they will retain their shape.
7. Pour remaining cream mixture over top of enchiladas. Sprinkle generously with remaining cheese.
8. Bake in 325 F. degree oven for 25 to 30 minutes.