Sarah’s Enchiladas

1 can cream of chicken soup

1 can cream of mushroom soup

1 can (4 oz.) diced green chilies

1 (16 oz.) sour cream container (12 oz.?)

2-3 diced, cooked chicken breasts

1 can corn, drained

13 corn tortillas

Mix everything but tortillas.  Grease casserole pan.  Use ½ - 2/3 of mixture rolled inside tortillas and arrange in pan.  Spread remainder of mixture over top.  Sprinkle grated cheese on top.  Bake at 350-375° for 40 min. or until bubbly.

Sometimes I just rip up the tortillas and stir it up like a casserole.