1 whole chicken
3 dozen corn tortillas
16 oz. sour cream
2 cans cream of mushroom soup
1 can green chilies
1 lb. grated cheddar cheese
1 (32 oz.) can green chili enchilada sauce

Boil chicken. Let cool and pull meat from bone. Combine chicken meat, sour cream, soup, chilies and half of cheese. Stir well. Fry corn tortillas in oil until soft. Pat dry. Fill tortillas with chicken mixture and roll. Cover with enchilada sauce and grated remaining cheese. Cook at 350 degrees until cheese is melted and enchiladas are warm.