Creamy Chicken Enchiladas

3 - 4 boneless chicken breast
1 can cream of chicken soup
10 oz. Sour cream
8 oz salsa
2 cups Colby jack cheese, grated
10 tortillas

Boil chicken til done (about 10 minutes) and cube. Mix with soup, cheese, sour cream, and salsa. Spoon onto the tortillas. Roll them up and place them in a 9"x13" baking dish. Top with remaining mixture. Cover and bake at 350 degrees for 20 minutes until bubbly.

Hint: I like to put a little extra salsa in the bottom of the pan to keep them from sticking.