chicken enchiladas

For my chicken enchiladas, I mix up a cup of sour cream, 1 can diced green chilis, and 2 cans cream of chicken, then spread half of the mixture on the bottom of a 9x13 pan. Then I roll shredded chicken and cheese (sometimes I mix green oni...ons in with the cheese, gives it more of a Mexicany taste) in tortillas (between 8-10, depending on how much you smash them together), and layer those on top of the sour cream mixture. Then spread the rest of the sour cream mixture on top of the tortillas, sprinkle a little cheese and bake at 350 for 40 minutes. A staple at our house...