12.5 oz can white chicken (drained) (I've also used larger cans)
8 oz light sour cream
1 can cream of chicken
1 can green chilis (we use mild)
2 cups cheese (Mexican or Sharp Cheddar)
green enchilada sauce
Directions: Mix chicken (break up chunks with fork), sour cream, cream of chicken, and green chilis together in bowl. (I add the green chilis later as Alex doesn't like them in hers.) Season with cumin (about 1/2 tsp) and garlic salt to taste. Add 1 1/2 cups of cheese. Mix together and fill tortillas. (I use about 10-12 tortillas.) Cover with green enchilada sauce and remining 1/2 cup of cheese. Bake for 25-30 minutes at 375-400 degrees.