Chicken Enchiladas

This is one of my favorites! The creamy chicken and green chilies are so yummy in this dish, you'll keep wanting more!

• 3-4 chicken breasts (I always cook extra chicken so I can use for meal later)
• 2 cans (10 oz) cram of chicken soup
• 1 can (8 oz) diced green chilies (hot or mild, or a small can of each)
• 1 pkg (10 oz) cheese
• 1 small onion, diced
• 1 TBS garlic powder
• 1 tsp salt
• 12 four tortillas
• 16 oz sour cream

Preheat oven to 350 degrees.  Boil chicken for about 20 min or until done.  Cut or shred chicken, saving the broth.  Mix soup, sour cream chilies and enough broth to slightly thin.  Add chicken, onions, garlic, and salt.  In a casserole dish sprayed with cooking spray, arrange 6 tortillas on bottom. Spoon half the chicken mixture and spread, sprinkle with half the cheese then repeat layers. Bake at 350 degrees for 20 min.

Note: I'm going to cook double the chicken and have it all cut.  I'll store in an airtight container in fridge and use for another meal...from leftover to gourmet!