Chicken Enchilladas Name: David Dodson Base: Davis Mothan Recipe: *CHICKEN ENCHILLADAS* Sauce 1/2 cup (1 stick) Margarine 1 (4 oz.) can of green chilies (chopped and diced) 1 can of chicken soup ½ cup chicken broth (save from cooking chicken) ½ cup evaporated milk 1 cup sour cream (the small container measures out to a cup) Salt and pepper Filling 4 cups cooked chicken, chopped fine 2 cups grated cheese (Monterrey jack or cheddar, think there is a pack with both together 4 cups) Flour Tortillas Combine the sauce ingredients and heat thoroughly, but do not boil. Mix the chicken and cheese together then put some of the sauce in it to moisten them so they stick together. Put some of the mixture in the center of each flour tortilla and roll up; putting the seam down Place the enchiladas in a 9X13X2 inch dish Pour the remaining sauce over the enchiladas and put more cheese on the top if you like Bake at 350 degrees for 30 minutes or until bubbly