Sour Cream Enchiladas

Source: Magnolia Table

Two 10-ounce cans mild green enchilada sauce

One 10.5-ounce can cream of  chicken soup

8 oz sour cream

4 cups shredded chicken

4 ounces diced green chiles

3 1/2 cups shredded mozzarella cheese

Ten 10 inch flour tortillas, or corn tortillas

2 tomatoes, diced

1/2 cup chopped fresh cilantro

1 lime, cut into wedges

Preheat oven to 350°.  Spray 9x13 inch pan. In large bowl whisk together enchilada sauce, soup, and sour cream. Spread 1/2 cup of sauce in bottom of pan. In medium bowl, mix chicken, chilis, and 

1 1/12 cups of cheese.  Place small amount of chicken mixture in each tortilla, roll,  and place in pan. Top with remaining sauce, then sprinkle with remaining cheese. Tent with foil, bake for 35 min, removing foil for last 10 minutes of baking. Top with tomatoes and cilantro, serve with lime wedge.

*Notes- This is way too delicious. The tomatoes and cilantro on top are what take it over the top. I like to make four of these at a time and freeze them. From frozen they need to bake for 90 minutes.