FANTASTIC CHICKEN ENCHILADAS

3 c. chicken, cooked, shredded and seasoned (more or less for your family)
Lots of shredded cheese (we use the Mexican blend, but cheddar works great too)
1 can of Cream of Chicken Soup
1 pkg of Cream Cheese (softened and cut into squares)
Sour cream (not a full container, but you do use quite a bit)
1 small can of MILD diced green chilies
red MILD enchilada sauce
Tortillas

Preheat oven to 350 Degrees.
1. CHICKEN MIXTURE: Place cooked (and still warm/hot) chicken into a kitchen aid. Add a little bit of cheese and the pkg of cream cheese (yes, I do add the WHOLE thing!), and the diced green chilies. Mix well.

2. SOUR CREAM MIXTURE: In a separate bowl, mix the cream of chicken soup and the sour cream together. Usually I put in close to equal parts of sour cream to the soup. (About 1 cup)

Take a tortilla and spread it with sour cream mixture. Put some cheese on it and then fill each tortilla with equal portions of chicken mixture. Roll up and place them in a greased 9x13 pan.

Use the rest of the sour cream mixture and slather over enchiladas. Pour enchilada sauce over the whole thing, sprinkle with cheese and place in oven.

Bake for about 20-25 minutes or until the cheese is melted and bubbling.

Extra Tidbit:
To soften the cream cheese so that it is both not TOO soft nor too clumpy, take out of box and put the cheese (still in the foil-like wrapper) on top of the preheating stove. It will warm it up without melting it.
This recipe usually makes quite a few...about 15 or so. Great for leftovers!

Serve with green salad and/or spanish rice