Chicken Enchiladas

One thing I have mastered and love to make is my mom's chicken enchiladas. They are really easy to double the recipe also, and you can freeze the other one. Just make sure that your freezer works before you stick it in there though (long story). This is REALLY easy (obviously, because I can make it) and can be made as spicy or not spicy as you'd like.

Chicken - I only use like 2-3 chicken breasts
2 cans Cream of Chicken soup
1 c. Sour Cream
1 can chopped Green Chilis (opt)
1 doz. Tortillas

Boil chicken in a pan of water with salt, pepper, and an onion (I usually just boil the chicken...I don't worry about the other stuff). Cook til done. Remove from heat and shred. Mix sour cream, soup, chilis, and small amout of cheese. Remove about 2/3 cup for the top. Spread a small amount of sauce on bottom of greasted 9x13 pan. Add chicken to the rest of the sauce. Layer tortillas, sauce, and more cheese in pan. End with tortillas. Or you can roll the tortillas with the sauce inside. Spread reserved sauce on top, then end with more cheese. Bake in 350* for about 45 minutes, until bubbly. Let sit 10 minutes before serving.