Creamy Chicken Enchiladas

2 small cans cream of chicken soup

1/2 -1 cup sour cream (depending on how creamy you like it)
cooked chicken (amount to preference, chopped or shredded)

1 onion (chopped and sauteed)

1/2 can corn

1 small can red enchilada sauce
1 small can green chiles (optional)

salt and pepper to taste

shredded cheddar cheese

flour tortillas

In a bowl mix the cream of chicken soup, sour cream, chicken, sauteed onion, green chiles, corn, salt and pepper, and about 1/3 of the can enchilada sauce.  Fill tortillas with the mixture and roll them up.  Place a small amount of either enchilada sauce or some extra cream of chicken soup (mixed with a little milk) in the bottom of the pan before putting the enchiladas in.  Place enchiladas in 9x13 in pan snugly next to each other.  Top with remaining enchilada sauce (sometimes I mix sour cream in with the sauce) or top with more cream of chicken soup (slightly diluted with milk).  Bake in oven at 350 for 20 minutes, then sprinkle shredded cheddar on top and bake for another 10 minutes.