Mix the following in a bowl:
2-3 chicken breasts diced and cooked
8 oz sour cream
8 oz cream cheese
1 tsp garlic salt
1/2 tsp pepper
4 oz can diced green chiles
Spoon mixture onto tortillas, wrap and place in a casserole dish.
Mix together and then pour on top of tortillas:
2-10 oz cans enchilada sauce (I prefer the mild green kind)
1 small can cream of chicken
Cover with shredded Monterey Jack and Cheddar cheese.
Bake at 350 degrees for 40 min. Broil for 3-5 minutes to get the cheese a little carmelized.
Serve with spanish style rice
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