Chicken Enchiladas

Chicken Enchiladas

8-10 flour tortillas
2 cans cream of chicken soup
1- 16oz container of sour cream
1- 4oz can diced green chilies
2 cups shredded cheddar cheese
3 cups shredded cooked chicken
(If you don't want to cook and then
shred the chicken you can buy a
rotisserie chicken and shred it, or
even 2-4 breasts)

Mix chilies, sour cream, 1 cup of cheese and soup together. Divide mixture in half. Add chicken to one half. Roll chicken mixture into tortilas and place in greased baking dish. Cover with remaining sauce mixture and cheese. Cook frozen, covered with foil for 1 1/2 hours at 400 degrees.