Chicken Enchiladas

My coworker Kay gave me this recipe. It has become a family favorite and very easy to make. I usually tear the tortillas into strips to save time.

Ingredients:
4 or 5 chicken breasts cubed or shredded set aside
1-16 ounce container sour cream
2 - (10-3/4 ounce) cans of cream of chicken soup or 1 family size can
8 ounce jar of green salsa
4 cups (16 ounces) shredded cheese divided in half
1 cup chicken broth (use broth from boiled chicken if desired)
1 teaspoon cumin
1/2 teaspoon oregano
12 flour tortillas or corn tortillas

Directions:
Butter a 13-inch x 9-inch x 2-inch baking dish and set it aside.

Mix ingredients from chicken to oregano in a large bowl. Spoon into flour tortillas and roll up and set side by side in baking dish. Spread the extra ingredients over the top with a sprinkle with remaining cheese.

Or, tear tortillas into strips and layer the bottom of the baking dish. Add the chicken mix, then tortillas, chicken mix, etc. until finished (about 3 layers). Cover the top with the remaining cheese.

Heat oven to 350 degrees and bake for 45 minutes.

Yield: 6 servings.