Chicken and Sour Cream Enchiladas

Preheat oven to 350 degrees. In a large skillet, on high heat, heat 2 tablespoons of oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with salt and pepper. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan.
Add sour cream, cream of chicken soup, cumin, and chilis to a medium saucepan (or you can reuse your skillet to save dishes) over medium-low heat, stirring occasionally until it is heated through. Meanwhile, chop the cooked chicken into small, bite size pieces.
Assemble the enchiladas by placing some chicken, about two large tablespoons of sauce mixture, and a small amount of each cheese in middle of tortilla. Roll up tortilla and secure with wooden toothpicks and place in a 9" x 13" baking pan. Repeat with remaining tortillas, making sure to save some of the sauce and cheese to cover the finished tortillas.
Cover enchiladas with remaining sauce and cheese; season to taste with paprika, salt, and pepper. Bake for 30-45 minutes and serve with your favorite salsa.