Chicken Enchiladas

I got this recipe from my sister-in-law years ago and there are always smiles when it's served around here. My favorite way to serve it is with pico de gallo (fresh salsa) made from fresh tomatoes, red onion, cilantro and salt. This is a good company meal, especially when feeding the missionaries!

4 chicken breasts – cooked, boned and diced OR one 12.5 oz. can cooked chicken breast

1 small can green chilies

2 c. sour cream

1 can cream of chicken soup

1 can cream of mushroom soup

8-10 flour tortillas

Mix together all ingredients except the tortillas. On each tortilla, place a spoonful of the chicken mix. Roll tortilla and place seam side down in a 9X13 that has been sprayed with cooking spray. Pour remaining mix over the top and sprinkle with cheese. Cover and bake at 350º for 1 hour. Serve with fresh salsa if desired.