3 cooked and boned chicken breasts, shredded
2 cans cream of chicken soup
1 pt. sour cream
4 c. grated Cheddar cheese
1 (4 oz.) can chopped green chilies
12 corn tortillas
1/2 c. oil

Combine chicken, soup, sour cream, chilies. Heat tortillas in oil to soften. Fill tortillas with 2 or 3 tablespoon of chicken mixture and handful of cheese. Roll and place seam side down in 13 x 9 x 2 baking pan. Pour balance of sauce over rolled enchiladas and sprinkle with remaining cheese. Bake for 25 to 30 minutes at 325 degrees.