2 cans cream of chicken soup
1-2 c. salsa to taste
8-16 oz. sour cream to taste
2 c. cooked, chopped chicken
Flour tortillas
Grated cheese
Combine all ingredients except tortillas and some of the cheese to put on top. Spoon sauce into tortillas and roll them up. Place in a greased 9X13 pan with the seam side down. Spread leftover sauce over enchiladas. Sprinkle with the leftover grated cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Remove foil and return to oven until cheese is melted. (If you like it crunchier then cook without foil.)
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