Chicken Enchiladas

2 (10.5 oz.) cans cream of chicken soup
1 (15 oz.) jar red enchilada sauce (mild)
8 oz. sour cream
1 pk. corn tortillas (12)
1 1/2 c. grated monteray jack cheese
1 c. grated cheddar cheese (Mix cheeses together)
3 c. cut-up, cooked chicken


In large skillet, combine soup, sour cream, enchilada sauce, and chicken. Heat until warm and well blended. Remove from heat. In small skillet, on medium heat, add 2 tablespoons of cooking oil. Next cook each tortilla 1-2 minutes per side and then place on paper towel. Spray 9x13 dish with Pam and add 1/4c. soup mixture to bottom of pan. Next place approximately 2 tablespoons of soup mix in tortilla along with about a teaspoon of cheese. Roll up and place seam side down in pan. Once all tortillas are filled and placed in pan, pour remaining soup/mixture over tortillas and top with remaining cheese. Bake 30 minutes at 375 degrees or you can heat in microwave for 7-10 or until hot and cheese is melted.