1 c. sour cream
4 oz. diced green chilies
2 cans cream of chicken soup
1/4 lb. grated cheddar cheese 1 dozen tortillas

Mix and heat soup, sour cream and chilies. Make enchiladas of the tortillas with big spoonful of mixture and grated cheese. Place in pan, pouring remaining mix over top with cheese. Bake at 325 degrees for 20 to 30 minutes.