Left over chicken, cut into bite size pieces
1 pkg. taco seasoning
2 cans cream of mushroom soup
1 pt. reduced fat sour cream
1 can green chilies (opt.)
Grated cheddar cheese (lite)
Flour tortillas

Place chicken in fry pan with taco seasoning, following taco seasoning directions and simmer until liquid evaporates. In bowl put soup, sour cream, chilies and stir to mix. Place chicken, a little sauce and some cheese in tortilla. Roll and place in 9"x13" pan. Fill pan with enchiladas and spread remaining sauce on top. Top with grated cheese. Bake at 375 degrees 25 to 30 minutes. Sauce can be thinned a bit with some milk if needed.