Chicken Enchiladas

16 oz. Sour cream
2 cans cream of chicken soup
2 + cups of cooked chicken (cut into little pieces)
4.5 oz. Chopped green chilies
1 pkg. Grated Monterey Jack Cheese
10-12 flour tortillas (or as many as you want… the long ones work best!)

Mix the first 4 ingredients together and then add about half of the grated cheese. Cover the bottom of a 13 x 9 pan with a thin layer of the mixture. Then make your enchiladas. Place them in your pan and then add the remaining mixture and the grated cheese on top. Bake with foil for 30 minutes on 350 degrees. Remove the tinfoil just to cook the cheese on top! Serves about 8. (I always add lettuce and sour cream, but you can do whatever you like!)