1 whole chicken
1 pkg. flour tortillas (sm. size shells)
1 lg. carton sour cream
1 can cream of mushroom soup
1 lg. pkg. shredded Cheddar cheese

Cook chicken and tear into pieces.

Mix sour cream, soup and cheese together.

For spice add a few green chilis or jalapeno peppers.

Place chicken in tortilla with a spoonful of mixture. Roll up and place in greased 9x13 inch pan.

Make sure to leave some of the mixture to spread on top of enchiladas. Bake at 350 degrees uncovered for approximately 30 minutes or until bubbly.