1 (16 oz.) sour cream
1 whole chicken, cooked and chopped or 6 chicken breasts
1/2 c. chopped onions
2 1/2 c. Cheddar cheese, shredded (or Monterey Jack)
3 cans enchilada sauce (save 1 1/2 cans for topping)
2 cans cream of chicken soup
12 corn or flour tortillas (8 inch or 10 inch)
Chili powder
Paprika
Cilantro
Oregano
Salt and pepper
Tabasco
Hot crushed red peppers
Cumin

Mix all of the above together. Measure spices about 1 teaspoon of each or a little more to taste. Except tortilla. Now you are ready to stuff your tortillas to make enchiladas. Soften tortillas in microwave or take skillet fry tortillas one at a time, in 2 tablespoons of oil for 5 seconds on each side. Drain on paper towels, spread each tortilla, one at a time. Fill the tortillas with the chicken mix, roll them and put them in a pan. Pour enchilada sauce on top and about 1/2 cup of cheese. Bake at 325 degrees for 1/2 hour. Enough to warm them and melt the cheese.