CHICKEN ENCHILADAS – GREEN SAUCE

6 chicken breasts, cooked and cubed or shredded

1 can cream of chicken soup

1 cup sour cream

1- 4 oz. can diced green chiles

salt to taste (don’t forget the salt)

18 flour tortillas

1 small bottle green taco sauce (I use La Victoria brand)

2 cups Monterey jack cheese (grated)

2 cups cheddar cheese (grated)

Mix chicken, soup, sour cream, gr. chilies, about half of the cheese, and the salt in a large bowl. Dip tortilla shells into mixture of ½ taco sauce, ½ warm water. Place about 2 Tablespoons mixture onto shell. Roll and put into a greased baking dish. Sprinkle remaining cheese on top. Cover with foil and bake at 350° for 30-35 minutes. Makes 18-20 enchiladas.