10 small flour or corn tortillas (If you use corn you will need 15 tortillas)
1/4 cup Cilantro
2 10oz cans of Cream of Chicken Soup
1 Cup light Sour Cream
1 medium diced Onion
3 Chicken Breast
1 7 oz. can of Diced green chilies
1 28oz. can of Mild Enchilada Sauce
1/3 cup shredded Mexican Cheese
1. Boil Chicken, When fully cooked shred.
2. Mix shredded chicken, cilantro, cream of chicken soup, sour cream, onion, cheese and green chilies into a large bowl.
3. Spray baking pan. Fill each tortilla with 1/4 cup filling. Roll. Repeat until all tortillas are filled and rolled.
4. Pour mild enchilada sauce over the top of enchiladas. Top with desired amount of cheese.
For 30-40 minutes