Chicken Enchiladas

1 can enchilada sauce (19 oz)

1 block of cream cheese

1 (8oz.) sour cream

1 can of corn-or 1/2 bag of frozen is what I prefer

2 cups shredded cheese

2 boneless skinless chicken breasts

8 soft tortilla shells

Preheat oven to 400 degrees. Cook chicken breasts (boil or on a griddle). Let chicken cool and then shred it. Mix cream cheese, sour cream and 3/4 can of enchilada sauce. Add corn, 1 cup shredded cheese and chicken to the mix. Put mixture in tortillas and roll up (use toothpicks to hold it together). Grease a 9X13 glass dish and place tortillas in the dish (usually holds between 4-6). Drizzle the rest of the enchilada sauce over the tortillas and sprinkle with the remainder of shredded cheese. Bake for 20 minutes! The mixture is usually enough for 6-8 enchiladas depending on how full you want them to be!