1 tub of the big sour cream
1-2 bags shredded cheese
1 can of green chilies
2 cans cream of chicken soup
8-10 soft flour shells (burrito or enchilada style)
Start out with cooking your chicken. While cooking put your sour cream, cream of chicken, chilies, and cheese into a bowl. Set aside enough mixture to cover the wrapped enchiladas.
Once chicken is cooked, either chop into little pieces or shred. After cutting the chicken into pieces, add to your bigger mixture. Mix, and then add a scoop to soft flour tortillas, and fold enchilada style. Once you are finished, spread the other mixture over the top.
Bake at 350 for 15-20 minutes.