Sour Cream Chicken Enchilladas (makes 4-6 servings)

1/2 lb Chicken
2 pkg of Shredded Cheese
1 16oz. tub of Sour Cream
1 can of Cream of Chicken
1 pkg of Fajita Mix
1 pkg of Tortillas - Burrito Size
1 Casserole Dish - 9x13
Foil piece large enough to cover the casserole dish

Preheat oven to 425 degrees
Spray Casserole Dish with Pam Spray

Cut the chicken into small pieces - fry them until they are white all around (not fully cooked). Add the fajita mix to the chicken in the fry pan. Make sure all the chicken gets a coating. Remove from heat. Take the cream of chicken and the cour cream and mix them together in a bowl.

Take a tortilla and spread a light layer of the sour cream mixture on it. Cover the whole tortilla. Then on one end put some of the chicken and cheese and roll up the tortilla. Do this until the dish is full.

At this point you should still have some of the sour cream mixture and chicken leftover. Add a little bit of milk to the sour cream mixture (will be easier to spread) and spread it over the top of the enchiladas. Put the rest of on top and then cover with cheese. Cover it with foil and put in the oven for 20 minutes.

When the 20 minutes is up remove the foil and cook for another 10 minutes to let the cheese on top melt. When cheese is melted it is ready to enjoy.