Elizabeth's Chicken Enchiladas

Ingredients:

    1 ½ C sour cream

    2 cans cream of chicken soup

    1 7 oz can diced green chilies

    1 10 oz can mild enchilada sauce or salsa

    3 C chopped or shredded cooked chicken

    12 corn or flour tortillas (I prefer flour...)

    1 ½ C shredded cheddar cheese

Directions:

    Preheat oven to 350°F.  In a large bowl mix sour cream, soup, chiles, and enchilada sauce.   In a 9x13 baking pan, spoon 1/3 of mixture in to cover the bottom.   Stir cooked  chicken into 1/3 of the unused mixture.  Roll meat mixture and some cheese in each tortilla, place side-by-side in dish, and cover with remaining 1/3 of mixture.   Top it off with the remaining cheese.   Cover with foil and bake at 350°F for 45 minutes.