4 chicken breasts, cooked and shredded or 1 or 2 cans premium chicken breast
15-18 corn tortillas
1 can Las Palmas green enchilada sauce
1 can cream of chicken soup
2 c. shredded cheese
This can be done as a casserole (tear the tortillas, mix and put cheese on top) or roll as enchiladas, place tortillas filled with chicken and cheese in pan. Before rolling, dip tortillas in sauce made of enchilada sauce and cream of chicken soup, pour remaining sauce over and sprinkle with cheese. Bake at 350 for 30 minutes or until bubbly.
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