From the Kitchen of: Tiffany Webber (modified from Mom's version!)
1 package boneless skinless chicken breasts
½ tsp salt
1 package corn tortillas
1 can Cream of Mushroom soup (use more if desired)
2 cans Las Palmas Green Chile Sauce (use more if desired)
4-6 cups Kraft Mexican Blend Cheese
Boil chicken with salt and shred when cooked thoroughly. Mix soup, 1 can green chile sauce and chicken in a bowl (use more soup and green chile sauce if desired). Pour a little bit of the second can of green chile sauce in the bottom of a 9 x 13 casserole dish (enough to cover the bottom. Fill tortilla with chicken mixture and add a little cheese. Roll up and place in casserole dish. Cover enchiladas with green chile sauce and top with cheese. Cook at 350 for 30-40 minutes. Top with sour cream, salsa, tomatoes, and lettuce!