12 soft corn tortillas
2 c. diced cooked chicken breast
1 c. sour cream
2 (10 3/4 oz.) cans cream of chicken soup
1 c. grated cheddar cheese

Divide chicken evenly between tortillas. Combine sour cream, soup, and cheese. Place rounded tablespoon over chicken in center of tortilla. Roll tortilla and place seam side down in 9 X 13-inch baking dish. Cover with remaining sauce. Cover with foil.

Bake at 350°F for 20 to 25 minutes or until bubbly.