Easy Sour Cream Chicken Enchiladas

• 3-4 c. cooked chicken - shredded (you have to shred it yourself) I like to buy the rotisseree chicken already cooked and then cut and shred that up.
• 7 oz. can chopped ortega style chiles (you can add more juice and less chiles if you don't like chiles, but you need to add some because it adds flavor)
  
• 16 oz. sour cream
• 1 can cream of chicken soup
• 3 c. shredded jack/cheddar cheese
• 10 flour tortillas

Sauce: Mix chiles, 3/4 sour cream and soup

1. Take 1/4 sauce and mix with chicken (will be referred to as 'chicken mix')
   
2. Fill tortillas with a scoop of chicken mix and handful of cheese and roll enchilada style
   
3. Take another 1/4 sauce and spread on greased pan
4. Place enchiladas in pan, carefully, with seam down so they don't open op
   
5. Cover enchiladas with remaining sauce and cover with foil
6. Bake @ 350 F for 30-35min
7. Remove foil and sprinkle with remaining cheese
   
8. Bake another 5 minutes
9. Top with sour cream

I like to serve it with a side of refried beans. It's pretty filling so adding rice may not be such a great idea. Go with either rice or beans, not both :-)