Chicken Enchilada Casseole

Got this from a girl at work, and had it tonight for dinner...it was delish!

Corn Tortillas
Chicken, cubed and cooked or canned (I used canned)
Cheese
Small container of sour cream
Cream of chicken soup
Diced chilies (I omitted...didn't have any)
Salt & Pepper (to taste, use your judgement)
Cumin

Fry up your tortillas a little in oil, just until pliable. Dab off the extra oil. Fill tortillas with cheese and put in a 13x9 greased pan. Fill up the pan, I think I made about 15. In a bowl, mix together the soup mix, sour cream, S&P, cumin, chilies (if using) and chicken. Pour mixture over enchiladas evenly and top with more cheese. Cook for 15-20 minutes at 375