1 dozen corn tortillas
Chopped cooked chicken
1 pt. sour cream or more to taste
Grated Cheddar cheese
1 pkg. enchilada sauce mix
1 can red enchilada sauce

Soften tortillas in hot oil and set aside. Mix together the chicken, 1 cup or more sour cream, grated Cheddar cheese and some of the enchilada mix to taste. Fill tortillas and lay in a 9x13 inch pan. Cover with red enchilada sauce and sprinkle with more Cheddar cheese. Bake at 375 degrees for 20-30 minutes until bubbly.

Serve with a dollop of sour cream on each plate of enchiladas or with sour cream on the side.