Chicken Enchiladas

4 Chicken Breasts
1 package tortillas
2 cans cream of chicken soup
1 pint (2 cups) fat-free sour cream
shredded cheddar cheese

Boil chicken breasts until done and cut into cubes. Mix together chicken, cream of chicken, and sour cream. Stir in a couple handfuls of cheese.

Spread a layer of chicken mixture in the bottom of a large glass dish. Put tortillas in the dish and put two or three spoonfuls of chicken mixture in each tortilla. Roll the tortillas closed. The tortillas will stay closed if you squish lots of them together. Spread any remaining sauce on top.

Sprinkle cheese over all the tortillas. Cover with tinfoil. Bake at 350F for 30 minutes. Uncover and bake another 10-15 minutes until cheese is melted.