4 cups chicken breast, cooked and cubed
2 cans cream of chicken soup
16 oz. sour cream
1 7-8 oz can chopped green chilies
3-4 cups shredded Monterey Jack cheese
1 stick butter or margarine
16 flour tortillas
pepper to taste (I don't add salt to this)
Spray 2 (two!) 9 X 13 baking dishes with non-stick spray
mix together soups, sour cream, butter, and pepper.
Stir over medium-low heat until melted and blended.
Reserve 2 cups and set aside.
Toss together chicken, chilies, and cheese... add remaining soup mixture.
Place generous spoonfuls of chicken mixture on flour tortillas, and roll up.
Place enchiladas, seam side down, in baking dish - 8 per dish.
Spread reserved soup mixture evenly over tops of enchiladas.
Cover with foil and bake at 350 30 minutes.
Uncover and cook an additional 10 minutes until hot and bubbly.
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