Autumn Winds Chicken Enchiladas

Aptly named for my college apartment complex where I first had the pleasure of eating this yummy dish! : )

4-5 large chicken breasts

3 cans cream of chicken soup

1 c sour cream

1 c diced green chiles

1 tsp. chili powder

2 Tbs. taco seasoning

1 tsp. onion powder

salt and pepper

1-2 shredded cheese

10 flour tortillas

Boil the chicken, cool and shred. In a skillet, combine soup, sour cream, chilies and seasonings. Heat until boiling. Take off heat and add chicken.

In a casserole dish, tear up 1/2 of the tortillas ( about 1-in pieces) and place in the bottom of the pan. Spread half of the mix on top of the layer. Tear up remaining tortillas and layer on top. Pour remaining sauce mixture and spread evenly. Top with cheese and cover with foil. Bake for 30 minutes at 375.

Enjoy!

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