Chicken Enchiladas

This recipe is from my Aunt Elaine and they were the first enchiladas I had ever tried...and the only ones that I've ever fell in love with.

8 flour tortillas
1 can of cream of chicken soup

2/3 cup sour cream.

1.5 cups of cooked cut up chicken

1 cup of salsa

1 small can of chopped green chili's

1 cup shredded cheese

Combine all ingredients except for tortillas and cheese.  Mix well. Set aside 1/3 of it (to use as topping).  Fill each tortilla, roll like an enchilada and set in 9 x 9 baking dish. Top with the remaining 1/3 of mix and cheese.  Bake at 350 for 25 or 30 min.