Sour Cream Enchiladas

I actually already posted the recipe on my personal blog, but here it is again:

This is from a cookbook my home ward compiled 20 or so years ago.

What you need:

one 16 ounce container of sour cream
two cans of cream of chicken soup
one bunch of green onions...depends on how much you like onions
three cups of grated cheese (I use sharp cheddar, sometimes with part pepper jack)*
one can of diced green chiles OR smoked chipotle peppers*
twelve yellow corn tortillas (the smaller ones)
(The recipe calls for olives but I don't like black olives so I never put them in.)

*I have made this a couple times using both pepper jack and chipotle peppers, but it's PRETTY spicy. I would recommend using one or the other.*

**If you want more chicken, you can add a can of already-cooked chicken (looks like a tuna can)....or if you want more protein and not as much meat...you can use a can of navy beans**

What to do:
Preheat the oven to 350 degrees

Soften the tortillas in oil (you basically just put oil in a frying pan and cook the tortillas just enough so they can easily be rolled up), then set them on a plate and set aside.

Mix everything together in a big bowl, but only use half the cheese.

You need a 9 x 13 pan. Put a little bit of the mixture on the bottom of the pan and spread it around. Then put a scoop of the mixture in the center of a tortilla and roll it up, place in the pan.

Do this until all the tortillas are gone but there is still some of the mixture left. Spread it on top of all the rolled up tortillas and sprinkle the remaining cheese on top.

Bake at 350 for 30 minutes.

(These are really good reheated too!)