Creamy White Chicken Enchiladas

Name: Creamy White Chicken Enchiladas
Cook time: 30 min
Yield: 8
Ingredients: 3 Large cooked chicken breasts (I usually boil mine for about 20 minutes or until they shred easily); 1 can cream of chicken soup; 1/2 cup milk; 1 cup sour cream; 2 cups shredded Mexican cheese; salt and pepper (to taste); 8-12 flour tortillas (either 8 large or 12 small flour tortillas)

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INGREDIENTS

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3 Large cooked chicken breasts (I usually boil mine for about 20 minutes or until they shred easily)

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1 can cream of chicken soup

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1/2 cup milk

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1 cup sour cream

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2 cups shredded Mexican cheese

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salt and pepper (to taste)

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8-12 flour tortillas (either 8 large or 12 small flour tortillas)

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