recipe of the week: sour cream chicken enchiladas

i LOVE this recipe! i made it tonight and despite the fact that i have a cold and my taste buds are broken, it still felt good even though i could barely taste it. and sorry no picture - we ate it too fast and forgot!

sour cream chicken enchiladas

3 chicken breasts, cooked and sliced/cubed (i pan fry it in a tiny bit of oil, enchilada sauce and sprinkled with garlic, pepper and cumin)
1 cup fat-free sour cream
1/4 cup green enchilada sauce
1 can green chilis
1 cup grated cheese
8-10 whole wheat tortillas (depends on how packed you like your enchiladas)

1/2 can 98% fat free cream of chicken soup
1/4-1/2 cup enchilada sauce
milk (for thinning the sauce for the top)
more cheese!!

1. combine cooked chicken, sour cream, 1/4 cup enchilada sauce, green chilis and 1 cup cheese in a large bowl. spoon mixture into tortillas and pack into 13"x9" pan.
2. make sauce for top by combining 1/2 can of cream of chicken soup, 1/4-1/2 cup enchilada sauce (add until it tastes right to you!) and milk if you'd like your sauce thinner.
3. spread sauce over the enchiladas and top with desired amount of cheese.
4. bake in oven at 350 F for 30-35 min.

with the exception of a few modifications, thanks to my bff, maggi, for the original recipe for sour cream chicken enchiladas