Chicken Enchiladas

2lb cooked chicken chopped

2 15 oz cans green enchilada sauce

1 small can green chilies

1 cup sour cream

2 cans cream chicken soup 

1.5 cups Monterey Jack cheese (1/2 cup reserved)

10 tortillas

Combine all ingredients except reserved cheese.

Scoop about 1/3 cup into the center of each tortilla. Roll up and place in 9x13 casserole dish, you may have to squish them together. Pour remainder of sauce mixture over the top, sprinkle with remaining cheese.  Bake for 30 min at 350.

Label: Chicken Enchiladas. From Frozen: Bake at 350 for 1 hour. From Thaw: Bake at 350 for 30 min.