Creamy Chicken Enchiladas

I don't make very many recipes using condensed soup but someone recommended this one and now Russell loves it.

2 1/2 cups cooked chicken, chopped
1 can condensed cream of chicken soup
1 cup sour cream
8 ounces of cheese (I use whatever I have, usually Cheddar)
1/4 cup chopped cilantro
12 tortillas

Mix chicken, soup, 1/2 the sour cream, 1 cup cheese, and 3 tablespoons cilantro. Spoon 1/4 cup of the mixture into each tortilla. Roll up and place seam side down in a 9x13 pan. Top with cheese and cover. Bake at 350 for 25 minutes. Uncover and sprinkle with remaining cilantro. Serve with remaining sour cream.