Chicken Enchiladas

3-4 chicken breasts (depending on size of breasts or you can use chicken thighs)

2 cans of cream of chicken soup

8oz carton of sour cream

2 cups of shredded cheese (more if you want to)

Small can of chopped green chilis  (I leave these out for you)

Flour Tortillas (burrito size)

Boil chicken breasts and or thighs for about 30 minutes. Remove from water and cool till you can cut it into small pieces. Heat the oven to 350 degrees. Mix one can of soup, half the sour cream, half the cheese half the green chilis (if you use them) and the chicken together. Put about 1/3 - 1/2 cup mixture in center of tortilla. Fold one side over the chicken mixture then fold left and right side over and roll over. Place in baking pan continue till you runout of chicken mixture. 

Mix the other can of chicken soup, sour cream, (chilis) and cheese together then spread over the top of the rolled enchiladas. You can sprinkle extra cheese over the top. Place in oven till hot and bubbly. About 30 minutes. 

You can cook the chicken the day before and put it in fridge if you want to cook dinner more quickly.