3 boneless skinless chicken breast
8 oz. sour cream
1 lb. shredded cheddar cheese
1 can chopped green chilies
1 can cream of (I have used chicken or celery)
large flour tortillas
Boil chicken, once cooked shred or cubed chicken breasts. While chicken is cooking mix in the four remaining ingredients. Once chicken is cut up add to the mixture and spoon into tortillas. Sometimes I don't fill all of the tortillas and put some of the filling on top while it cooks other times I want more enchiladas so I will use all the filling and top them with shredded cheese and salsa, they are also good without topping. These are perfect to put in a freezer safe container and freeze, for easy lunches (they just need warmed up since everything is cooked) or line them up in a 9x13 or 8x8 (depending on how many you are cooking at a time) and bake until warm through at 350 degrees, about 30-40 minutes.
Hope my directions make sense, ENJOY!