Chicken Enchiladas

(These were on our table for our Cinco de Mayo celebration in 2010 along with fruit salad, seven layer dip and Guarana soda.)

Chicken Enchiladas

2 cans cream of chicken soup
2 small cans diced green chilies
2 c. chicken, cooked and diced
1 c. sour cream
1 t. salt
4 c. cheddar cheese, grated
1 can mild green enchilada sauce
6 soft taco size flour tortillas

Mix together soup, chilies, chicken, sour cream, salt, and 2 c. of the cheese. Roll the mixture in the tortillas and place them, seam side down, in a 9x13 pan. Spread any remaining mixture over the top. Pour enchilada sauce over the top and sprinkle with the remaining cheese. Cover with foil and bake at 350º for 40 minutes.