Sour Cream Chicken Enchiladas

Combine soup, sour cream and 3/4 of the cheese in a medium saucepan.

Mix well.

Cook over medium heat, stirring often, until cheese is melted.

Cook each tortilla in hot salad oil for just a few seconds until tortillas are soft.

Drain on paper towels. Spoon 3 tablespoons chicken and 1 tablespoon cheese in each tortilla.

Roll tightly and place in greased 13 x 9 x 2-inch dish. Spoon soup mixture over enchiladas.

Bake at 350° for 25 minutes. Garnish with paprika and jalapeño pepper slices.