Sour cream enchilada's

This is a super easy dinner! I didn't even add cheese this time, and they turned out great. The hubby LOVED them!
1 lb cooked shredded chicken
1 batch cream of chicken soup (or a can)
1 16oz container sour cream
1 cup frozen corn (you don't have to add this, but I like to sneak veggies in when I can.)
6-8 flour tortillas depending on how full you want them.
Shredded cheddar cheese (if you want)

Make you soup, then add the sour cream. Put chicken and corn in a bowl and add about 1-2 cups of your sauce, mix. Fill tortilla's with chicken mixture, fill as full or thin as you'd like. Put a little of your reserved sauce in the bottom of a 9X13 pan. Place rolled up tortilla's in pan. Pour the rest of your sauce on top. Top with cheese if you'd like. Bake at 350 degrees for 30-40 minutes.