Chicken Enchiladas

6 to 8 flour tortillas
1 cup monterrey jack cheese

chicken filling:
2 cans cream of chicken
1 cup canned or cooked chicken
8 oz. sour cream
1/2 can green enchilada sauce (reserve 1/2 for top)

1. Mix chicken filling in a bowl.

2. Splash small amount of green sauce from reserved 1/2 can onto bottom of 9x13 pan.

3. Fill each torilla with chicken filling, roll up and lay in pan in a row.

4. Spread any leftover filling over the top of tortillas. Sprinkle cheese over this. Pour remains of green sauce over the top. Bake at 350* for 45 minutes.