Chicken Enchiladas

Heat slowly:
2 cans Cream of Chicken Soup
1 clove garlic (chopped)
1/2 can diced Ortega green chilies
1 c. sour cream
2 c. cooked, diced chicken

Heat flour tortillas in greased frying pan (or microwave) just until warm. Put chicken mixture in tortilla with some grated cheese. Roll up and put in 9x13 pan. Pour remaining sauce over enchiladas and sprinkle with cheese. Heat in oven until bubbly (350 for about 1/2 hour)

*I use some of the sauce, before adding the chicken, to spread around the bottom of the pan to keep the tortillas from sticking.



Story: Whenever I make this dish I think about a time we made these (or something similar) for freezer meals as a Relief Society activity in the Sharon Park 8th ward and a couple of Hispanic girls were teasing us calling them "gringo enchiladas." I guess they aren't authentic Mexican food. But they sure are good.