Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas
an old time Castillo classic


1 dozen corn tortillas
1 c grated cheddar cheese (for top)
Filling:
1 c grated cheddar cheese
1 c cooked chicken (diced)
1/4 c chopped green onions (omit if you're a Manning)
Sauce:
2 cans cream of chicken soup
1 (soup) can milk
1/2 c sour cream
1 can diced green chiles

Combine ingredients for sauce and heat until mixture is smooth.  Mix filling together.  Dip corn tortillas in warm sauce for a few seconds to soften.  Place portion of filling across center of tortilla and add a teaspoon of sauce.  Roll tortilla.  Place enchiladas side by side in 9x13 baking dish.  Pour remaining sauce over enchiladas.  Top with additional cheese.  Cover with foil and bake at 350 for 30 minutes.

Serve with Mexican salad, beans and rice, El Pato hot sauce.