New Mexican Green Chile Chicken Enchiladas ( dinda fav )

*This not my original recipe* I steal it from  (kitchen-goddess.yumsugar.com)

The leftovers (they taste great reheated)

Green Chile Chicken Enchiladas

2 boneless chicken breasts

1 can cream of chicken soup (can be reduced fat)
1/2 c sour cream (can be light)
3/4 c medium green chile (you can buy this frozen at your grocery store.)
1/2 tsp salt
1 colve of garlic
corn tortillas
shredded cheddar cheese (however much you want)

Preheat oven to 350°

Cook chicken in small amount of water. When completely cooked, remove chicken from water and cut into small pieces or shred. Mix 1 c of the water used for cooking chicken with cream of chicken soup, sour cream, green chile, garlic, and salt. Add chicken to mixture.

Using a pan sprayed with non-stick spray, spread a thin layer of chickin mixture on the bottom. Place enough totillas to cover mixture. Next, add a layer of cheese. Repeat this until all of the chicken is used. Top off with cheese. Bake at 350° for 20 to 30 min.

For rolled enchiladas: Take the mixture and place appropriate amount into a corn tortilla, roll. Place rolled enchiladas in a pan sprayed with non-stick spray. Cover with cheese. Bake as written above.

I hope you girls try this. It's so good!

Real chicken enchiladas straight from New Mexico! These can be made flat or rolled. I prefer them flat.

*My little tip (which Im sure everyone knows) is if you are going to roll the tortilla to remember to heat up the tortilla first so that it is soft and wont crack. Traditionally you can fry the tortilla but I always just stick mine in a ziploc baggy and throw it into the microwave*