Sour Cream Enchiladas

2 Chicken breasts boiled in Lawry seasoning salt til done
1 small container sour cream
1 can Rotel
2 large cans Cream of Chicken soup

Mix above ingredients together and place a small amount in bottom of pan lined with corn tortillas. Layer mixture with cheddar cheese, alternating. Sprinkle top layer with cheddar cheese and a dusting of paprika for color.

Cover and bake about 30 minutes for 350 degrees.
From the Paper Plate