Chicken Enchiladas

Directions

1. 1
   In a 2-quart bowl, mix boned chicken, cream of chicken soup and cream.
2. 2
   In a casserole dish, tear six tortilla shells into small pieces.
3. 3
   Pour half of mixture over shells.
4. 4
   Tear 6 remaining shells over this.
5. 5
   Pour remaining mixture on top.
6. 6
   Sprinkle with chopped green chilies and cheese.
7. 7
   Bake at 350° until bubbly and cheese is melted.