White chicken enchiladas

2 whole chicken breasts cooked and shredded or cut up
1 lb Monterey Jack cheese, grated
1 can of chopped green chilies (I used mild, approximately 3/4 of a 6 oz can...you can add or take away as many as you like)
2 cans cream of chicken soup
1 pt of sour cream
grated mozzarella cheese (this goes on top so you can put as much on as you like...you can also use cheddar cheese)
1 dozen flour tortillas

Mix together the chicken, jack cheese, and chilies. Mix together cream of chicken soup and sour cream in separate bowl. You can fry the tortillas very quickly on each side if you like...you don't have to...it's good either way. Put approximately 1/4 cup of chicken filling in center of tortilla. Add 1 tablespoon of soup mixture to that. Fold the sides in and then roll. Place in oblong baking dish with the seam down. Repeat with each tortilla and then spread the remainder of the soup on top. Top with mozzarella cheese. Bake in the oven for approximately 45 minutes at 350.

This dish is soooo yummy so I had to share it for anyone who is interested. Me and Austin (yes, he's an awesome cook - learned it from his mama) made it this summer, than I made it again last night for my family. Everyone in my family (that is here of course) thoroughly enjoyed it...except well Daniel picked out the green chilies, haha...no surprises there, but the chilies give it awesome flavor. It's not the most dietetic, but thats why I made it on Thursday, the day after weight watchers so I would have all week to work it off ;) Anyways, enjoy!