Sour Cream Enchiladas

18 small corn tortillas
1 cup cooked chicken, cubed or shredded
1/2 onion, diced
1/2 green pepper, diced
1 clove garlic, diced
fresh cilantro leaves, chopped
3 green onions, diced
1 small can (4 oz) green chilies
1 can Amy's Cream of Mushroom Soup
1/2 cup sour cream
Cheddar or Jack cheese, shredded
Lime juice

Coat a fry pan with oil (sunflower) and saute onion, garlic and green pepper until just tender. Remove from heat and stir in cooked chicken. In a separate bowl, stir together cilantro, green onions, chilies, soup, sour cream and lime juice. Add ingredients from fry pan and stir to mix. In a large caserole dish, lightly sprinkle oil then layer 6 tortillas, 1/3 of mixture and cheese, spreading evenly across the dish. Repeat layers 3 times. Cover with foil. Bake in a 400 degree oven for 25 minutes or until cheese bubbles, removing the foil after 18 minutes.

Banana's Notes:
I used bone-on chicken breast with rib meat and boiled it off then cubed it.
I use Amy's soup because it is the only brand that I've found without MSG added.
Not very spicey, but yummy!