creamy chicken enchiladas

im on a mission to find a good creamy chicken enchilada recipe.. this one was pretty good, but not my favorite/best one yet... :)

creamy chicken enchiladas
from my life as a mrs.

ingredients:

1 1/3 pound boneless skinless chicken breasts, cooked & shredded
2 (10.5 ounce) cans cream of chicken condensed soup
1 cup sour cream
1 (4.5 ounce) can chopped green chilies
8 ounces cheddar cheese, divided
6 (8-inch) flour tortillas

directions:

Preheat oven to 350ºF. Spray a 9 x 13 oven safe dish with non-stick cooking spray.

In a large bowl gently mix together the chicken, cream of chicken soup, sour cream, green chilies, & 1 cup of shredded cheddar cheese. Spoon about 1/2-3/4 cup of the mixture in a line down the center of each tortilla, roll, and place seam side down in prepared baking dish. Repeat until all tortillas are filled.

Note: you will have about 1-1 1/2 cups of the mixture remaining; spread this on top (down the center) of the prepared enchiladas & top with remaining cheddar cheese. Bake at 350ºF for 35-45 minutes, until hot and bubbly.