These are so easy, even I can make them! In fact, Mama was out of town for our church July 4 potluck picnic in 2009, so I made them and took them to the picnic. They were a big hit and everybody thinks I'm a great cook. About 12 enchiladas (enough for 6-8 people) 2 C. chicken, cooked and chopped 1 C. cheddar cheese (medium or sharp), grated 12 tortillas (corn or flour) 1 8-oz. tub sour cream 1 small can Ortega diced chilies, drained (rinse if palate is tender) 1 can cream of chicken soup Preheat oven to 300° F. Mix sour cream, drained chilies and soup. Heat in a shallow pan until steamy. Dip tortillas in warm sauce. Put 2-3 T. meat and some cheese on tortilla. Roll and place, seam side down, in 10 inch x 16 inch rectangular baking dish. Repeat with remaining tortillas. Top entire dish with rest of sauce and shredded cheese. Bake at 300° for 20 minutes.