Sour Cream Chicken Enchiladas

Ya'll know I love the Mexican food.

1 1/2-2 pound chicken breast
1/2 cup butter
fajita vegetables (onion, mushrooms, green pepper, red pepper)
tortillas (corn or flour. If use corn, must be softened)
10 ounce can of Old El Paso Green Chile Sauce
can of diced green chiles
10-12 ounce can of cream of chicken soup
16 ounce tub of sour cream
2 cups shredded monterrey jack cheese
2 cups shredded cheddar cheese

Preheat over to 350.

Cook chicken breast in a skillet. I prepare it as fajita meat. So I melt about 1/2 cup of butter, add sliced breast and then add garlic powder, celery salt, onion powder, white pepper along with sliced mushrooms, onions and green and red peppers. (Sometimes I don't use each of those veggies, just whatever I have on hand.) After chicken is done through, turn up the heat and burn sear some of the seasoning to the meat then removed from heat.

While the chicken meat is cooking, mix 1 can of El Paso Green Chile Enchiladas Sauce, 1 can of diced green chiles, one can of cream of chicken soup and sour cream.

If you are using corn tortillas, you must first softened them in a little oil.
Dip tortilla into sauce, then fill with chicken, sprinkle with both cheeses and then roll up. Place in casserole dish seam down. (I normally use 9 x 13, but close in size will work.)
Repeat this until pan is filled.
When pan is full, pour remaining sauce over them, sprinkles remaining cheese on top and put in the oven.
**Before you put the enchiladas in the oven, cover them with a cookie sheet. These keeps the cheese nice and gooey, but works much better than foil because you don't have to scrap half your cheese/sauce off the bottom of it. I use a cookie sheet instead of foil on anything that calls for it in the oven.