Chicken Enchiladas

2&1/2 cups chopped cooked chicken
1 can cream of chicken soup
16 oz. sour cream, divided
8 oz shredded Colby and Monterey Jack Cheese, divided
16 oz. jar taco sauce
12-8" flour tortillas

Mix chicken soup, 1 cup of sour cream, and 1 cup of cheese.  Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.  Place, seam-side down, in greased 9x13 pan.  Top with sauce, cover with tin foil.  Bake at 350 for 25 minutes.  Uncover; sprinkle with remaining cheese.  Bake an additional five minutes.  Makes 6 servings.