Chicken Enchiladas

Directions

1. 1
   Saute vegetables in butter.
2. 2
   Mix sour cream, cream of chicken soup, milk and 1 cup of cheese together.
3. 3
   Place 1/3 of the sour cream mixture in the bottom of a 9 x 13-inch cake pan.
4. 4
   Spread it evenly, then place 1 tablespoon of the remaining sour cream mixture on a tortilla pad at one end.
5. 5
   Add 1/6 of the chicken and vegetables; roll up.
6. 6
   After all pads are full and rolled, put them in the pan.
7. 7
   Use the remaining sour cream mixture and cheese to cover them.
8. 8
   Bake for 30 minutes at 350°.