Creamy Chicken Enchilada Recipe

This is easy and delicious - your family will definiately request this again!

12 flour tortillas
2 cans cream of chicken soup
2 1/2 cups sour cream
2 small cans diced green chiles *
3 cups shredded chicken
2 to 3 cups shredded cheddar or jack or combination cheese

Preheat oven to 350. Spray 13 x 9 pan. Mix soup, sour cream and chiles together, spread about 1/4 to 1/2 cup on bottom of baking pan. Reserve 1/2 to 3/4 cup of soup/sourcream mixture and set aside. Add chicken to soup mixture. Cut tortillas in half and arrange 6 halfs on the bottom of baking pan (to cover). Top with soup/chicken mixture, and 3/4's of the cheese. Top with remaining tortillas, spread reserved soup/sourcream/chile mixture on top; top with remaining cheese. Bake about 20-25 mins.

*a can of rotel tomotoes with chiles (drained) can be used in place of chiles (or 1 can chiles with 1 can soup).