Sour Cream Chicken Enchiladas

SOOO good, and SOOO easy!

1 can Cream of Chicken Soup
1 cup (8 oz.) Sour Cream
1 can diced Ortega Green Chiles (little can)
OPTIONAL: Can add a little dried onion or diced onion (no more than 1 tsp dried or 1/4 c. fresh
Combine all ingredients for the sauce.

1 lb. Chicken, cooked (I boil it) and shredded
OR
1 lg. can white chicken

10 flour tortillas
Cheese (mild cheddar or colby jack/monterey taste the best)

Put a scoop of the sauce on a tortilla, add some chicken, sprinkle with cheese, roll and place in a lightly greased 9 x 13 pan. Continue with all 10 tortillas. Spread remaining sauce on top of all tortillas in the pan. Sprinkle with cheese. Bake for 25 min. at 350 degrees.