Fast & Easy Chicken Enchiladas

1 pint sour cream
4 cups cooked & cubed chicken
3 cups grated cheese
1 can diced green chili peppers (optional)
1 can enchilada sauce
2 cans cream of chicken soup
1 package tortillas (make as many as you want, depending on how full you want each enchilada)

Combine sour cream, 2 cups of grated cheese (reserve 1 cup for top), 2 cans cream of chicken soup, cubed chicken, chili peppers and the enchilada sauce. Save out 1/3 of this mixture. Put a little of the mixture on the bottom of a greased baking dish. Fill each tortilla and roll up. Spread remaining 1/3 on top of the enchiladas. Cover with remaining 1 cup of grated cheese. Bake at 350 for 20 minutes.