Enchiladas

1 can of cream of chicken

4 chicken breasts

16 oz. cream cheese

30 oz. of cheese

20-30 small corn tortillas

28 oz. can of green sauce

Cook at 350 degrees for 40 minutes.

Cook and shred chicken breast and put aside. Mix cream cheese, soup, and sauce together set aside. Cut tortillas into half and set aside. Put a layer of mix on the bottom of the pan to coat it. Lay out the layer of tortillas. Put a layer of mix. Put a layer of chicken. Put a cheese. Repeat until you reach the top. Make sure the top layer is sauce and cheese.

Place in a preheated oven and cook uncovered for 40 minutes or until cheese is good and melted.

If cooking frozen the time will have to be increased.