Chicken Enchiladas
by Diane Harris

Preheat oven to 350 degrees

Poach 2-3 boneless chicken breasts in a saucepan in enough water to cover them for about 20 minutes; cool and cut into small pieces.  Combine diced chicken in large bowl with 1/2 pint sour cream and 1 cup shredded cheddar cheese.

Put about 1/2 cup enchilada sauce in bottom a 9" x 12" pan.  Put a couple of tablespoons of chicken/cheese/sour cream mixture in the middle of a tortilla (either flour or corn).  Roll up tortilla and place seam side down in pan. Continue rolling enchiladas and fill pan.  Cover with additional enchilada sauce.  Top with shredded cheese. Cover with foil.  Bake about 30 minutes; uncover and bake an additional 10 minutes.  Remove from oven and let stand 5-10 minutes before serving.