Chicken Enchiladas

1 1/2 cups (6 oz.) shredded mild cheddar cheese
2 cups cooked chicken chunks, torn to shreds
1 large can (7 oz.) diced green chilies, drained
8 corn tortillas
about 1/2 cup sour cream
Enchilada sauce

Set 1/2 cup cheese aside.
Mix together remaining cheese , chicken, and chilies.
Pour sauce into 8 or 9 inch pan.
Coat 1 tortilla with sauce, then set in a 9 by 13 inch pan.
Spoon 1/8 of the chicken mixture down the center of the tortilla.
Roll to enclose filling; place, seam side down, in pan. Repeat to fill remaining tortillas.
Pour remaining sauce evenly over enchiladas.
Sprinkle with remaining cheese.
Bake enchiladas, tightly covered, in a 350° oven until hot in center (cut to test), about 15 minutes.
Uncover; spoon sour cream on top.

Makes 8 enchiladas, 4 servings