Joy's Sour Cream Enchiladas

One fine day our neighbor brought over a pan and asked if we liked enchiladas. He said his wife had made too many. We love Mexican food so we took the pan off his hands. After we tasted them, we asked for the recipe. They are yummy, but best of all, they are easy!

1 family sized can of cream of chicken soup (I use 2 small cans)

2 C sour cream

2 cans mild green chilies, chopped

Large package of corn tortillas (abt 30)

Shredded cheddar (2-4 C)

Vegetable oil

In a large sauce pan, mix the soup, sour cream and green chilies. Heat until warmed through.

Heat a few tsp or oil in a skillet-warm tortilla on both sides, then dip in sauce. (I usually skip the dipping part) cover the bottom of a cake pan or cookie sheet with a small amount of the sauce. Place a few Tbsp of cheese on the tortilla, roll it up and place seam down in pan. Repeat until pan is full. Cover with remaining sauce, adding more cheese to the top. Cover with foil and bake at 425 til melts and bubbly. Serve with sour cream, lettuce and tomatoes.