Chicken Enchiladas

4 c. Cooked Chicken, chopped or shredded
1 tsp. Garlic Salt
1 c. Sour Cream
1 can Cream of Mushroom Soup
2 c. Monterrey Jack Cheese
4 oz. can Green Chilies
10 Flour Tortillas

Cook and dice chicken, combine all ingredients except chicken and cheese. Place 1 cup cheese aside for topping. Leaving enough tortilla to roll over, place approx. 1 heaping tablespoon filling, then layer chicken and cheese. Roll tortilla up, tucking in the ends and place in greased 9 X 13 cooking pan. Once tortillas are in place, cover with extra filling and sprinkle with cheese. If needed, may add milk, 1/4 cup at a time, to remaining filling in order to cover enchiladas. Cover with foil.

To Prepare: Preheat oven to 35o*. Remove enchiladas from freezer, leave foil on pan and cook for approx. 30 minutes. Remove foil and cook additional 20 minutes, until bubbling and cheese is melted.