CHICKEN ENCHILADAS WITH WHITE SAUCE

2 whole chicken breasts, cooked and shredded 1 lb. Monterey Jack cheese, grated 1 (3 oz.) can (mild) chopped green chilies 2 cans cream of chicken soup 1 pt. sour cream 1/2 lb. Cheddar cheese, grated 1 dozen flour tortillas Toss together chicken, Jack cheese, and chilies. Mix together soup and sour cream. Heat salad oil in a fry pan over medium heat. Fry each tortilla very quickly on both sides (only to soften). Put about 1/4 cup of chicken filling in center. Add 1 tablespoon soup mixture. Fold sides in, then roll. Place, seam down, in oblong baking dish. Repeat with each tortilla. Spread the remainder of soup over all. Top with Cheddar cheese.Bake at 350°F for about 45 minutes.