Chicken Enchiladas

2 cups chopped cooked chicken breast (you may use leftover turkey too)
1 can cream chicken soup
1 cup sour cream
1 pkg corn or flour tortillas
2 cans enchilada sauce
1 8 ounce pkg shredded cheddar (I use jack and cheddar)

Mix chicken soup & sour cream. Steam skinless chicken breast (if not using left-overs) Chop chicken and mix with sour cream and soup mixture. Spray 9x13 pan lightly with Pam or other non stick spray. Place large spoonful of mixture
in center of tortilla and roll and place seam down in pan. Continue until filling is used up (Usually around 10-13 enchiladas depending on size of tortillas used). Pour sauce over and sprinkle with cheese (garnish with sliced black olives if you prefer)Bake at 375 for 25 to 30 minutes.

I have substituted lowfat ingredients and it turns out good. I usually serve with refried beans, spanish rice (I use Liptons brand) chopped onions,sour cream and salsa.
Family loves these and you can make up the day before if you wish.