Enchaladas

Here is the enchalada recipe I use, inspired by my mother-in-law. Guests can't seem to resist going back for seconds and thirds, and I always get requests for the recipe...so here goes...I don't measure the ingredients when I do it, so hopefully it will make sense...

1 lb chicken (whatever cut you like, I usually do tenderloins)
1 can cream of chicken soup
1 can diced chilies
1 can green enchalada sauce
1-2 cups grated cheddar cheese
12 corn tortillas (about)
sour cream

1. Place chicken, cream of chicken soup, and half the can of diced green chilies in the crock pot on high for 4 hours, or until chicken is no longer pink. Remove chicken from sauce and dice. (Do not discard soup.)

2. Preheat oven to 350, generously grease 9x13 inch pan. In medium bowl, combine chicken, cheese, and remaining diced chilies. Warm tortillas to make them soft (I place 4 in a large zip lock bag, seal, and cook in the microwave for 25 seconds). Add a spoonfull or two of chicken mixture to each tortilla, roll tightly, and place in dish. Repeat until dish is full. Combine cream of chicken soup (used for cooking chicken) and enchalada sauce and pour over tortillas. Sprinkle top with cheese.

3. Cover dish with foil and bake at 350 for 45 minutes, or until cheese is melted in the middle. Remove foil cover and bake an additional 15 minutes, or until light golden brown. Serve and top with sour cream.