Enchiladas

Chicken or Beef Enchiladas with Sour Cream Sauce

For Chicken use Cream of Chicken Soup and Chicken as "Meat"
For Beef use Cream of Mushroom Soup and Ground or Shredded Beef as "Meat"

Meat-as much or as little as you want (I use 4 small or 2 large cans chicken, or 1 lb ground beef)
3 small or 1 lg can of Cream of Soup
1 16 oz container of Sour Cream
20 tortillas (or less if you want more fillings
1 bag cheese...whatever blend you like...I use fine cheddar
1 can ro-tel
chili powder to taste

Mix together 1 1/2 can of soup, 1/2 carton of sour cheese, spices, meat, 1/2 bag of cheese, and rotel
Fill tortillas and roll, placing into your baking dish as you go
Mix remaining soup and sour cream together and place on top of the rolled up tortillas and cover with cheese.
Bake on a 350 degree oven for 20-30 minutes until cheese is melted and dish is heated through.

(This is great with chips and salsa...I've even made the inside as a dip for a potluck and heated it alone and served with tortilla chips.)