Chicken Enchiladas - cooking recipe

Ingredients

4 chicken breasts, cooked and diced
1 - 8 oz. carton sour cream
1 lb. Monterey Jack cheese, shredded
1 can Old El Paso enchilada sauce (mild)
1 can cream of chicken soup
small flour tortillas (about 14)

Preparation

Mix chicken, sour cream, and half of the cheese.
Fill tortillas with chicken mixture and roll up.
Place in a 9 x 13 inch pan in two rows.
Spread a thin layer of butter or margarine on top of the rolled tortillas.
Heat the sauce and soup together and pour over the enchiladas.
Sprinkle the remaining cheese on top.
Bake at 350 degrees until bubbly.