Mom's Chicken Enchiladas

Ingredients:
6 chicken breast cooked and shredded
1 tub of sour cream
2 cans cream of chicken soup
1 small can diced green chills
12 corn tortillas
shredded cheese
el pato hot sauce

Directions:
1. Boil chicken until it starts to fall apart, shred and set aside
2. Combine in a sauce pan: sour cream, soup, green chills, el pato (add however much you want). Heat until boils and then simmer.
3. In a 9 x 13 pan pour some sauce to cover the bottom of the pan. Dip a corn tortilla in the sauce mixture. Place the corn tortilla in the pan. Add chicken and cheese and roll. Do this for all your tortillas.
4. Pour remaining sauce over the rolled tortillas and cover with shredded cheddar cheese.
5. Bake covered at 350 degrees for 45 min to an hour or until center is bubbly. Uncover for the last 10 minutes.