Enchiladas

Abby made Enchiladas this month.  This is her recipe:

2-3 large cans chicken, finely shredded

1/2 c sour cream

1 can cream of mushroom

1 can enchilada sauce (I think medium is best but I used mild since I didn't know everyone's likes on kick)

2 cups shredded cheddar

Mix all ingredients and fill tortilla shells with filling. Place in a greased 9x13 baking dish. Bake at 350 for 30 min. Makes 6-8enchiladas depending on how full you make each one. Serving options: top with cheese and bake additional 5 minutes; or top with lettuce, salsa, and cheese after they are done baking; or eat as they are and serve with Spanish rice and black beans on the side.