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Sour Cream Chicken Enchiladas

1-2 cups chicken, (cooked and deboned)
2 cans cream of chicken soup
8 oz. sour cream

Combine the above ingredients and set aside. Square of cheese (block cheese, grated I use medium Cheddar)
Large jar of taco sauce or Picante salsa

Combine and set aside. 20 sm. flour tortillas

Take flour tortilla and spoon in chicken mixture (approximately 2 tablespoons) then spoon in cheese mixture on top (approximately 1 1/2 tablespoons). Roll tortilla and place in 9 x 13 x 2 baking pan split side down. Repeat until pan is full. (Holds 16 to 18). Bake until bubbly and slightly golden. Serve with shredded lettuce and diced tomato.