Preheat oven to 350*F.

Combine sour cream, soup, & chilies in a bowl.

Take approx. 3/4 of soup mixture and slather it onto the bottom of a 9x13 casserole dish. - it should turn out to be a relatively thin layer but it helps keep the enchiladas from sticking to the bottom.

In each tortilla, layer soup mixture, chicken, & cheese. Roll up & place into dish.

Top with remaining soup mix & remaining cheese.

Bake for approx. 20 minutes or until hot & bubbly & cheese has melted.