Description

A cake pan full of Mexican bliss.

Ingredients

6 to 8 Tortillas
1 can cream chicken soup
3/4 pt. of sour cream
1 8oz can green chili's
2 C cheddar cheese
Two or three chicken breasts

Directions

Warm Tortillas so they are pliable

In bowl mix chicken soup, sour cream

(can use lite if you don't want it so rich)

green chili's, and 1 C grated cheddar cheese(save remaining for later)

Spoon a little on bottom of pan so Tortillas wont stick when baking.

Brown chicken with a little oil,then put on lid and cook simmering until done. Chop in to bite size pieces and add to soup mixture.

Spoon two to three tablespoons on one side of tortillas, sprinkle with a little cheese and roll up putting seam side down in cake pan

Save a little soup mixture to smear on top of tortillas then put tin foil on top of cake pan.

Bake at 350 for about 30 min. until hot and bubbly. Remove tin foil and add remaining cheese on top and bake until melted.

Can serve with chips and salsa and shredded lettuce for the Enchiladas.