Chicken Enchiladas - cooking recipe

Ingredients

1 1/2 lb. chicken, cooked and cubed
2 cans cream of chicken soup
1 c. sour cream
1 (4 oz.) can mild green chiles
2 tsp. minced onion
1 doz. corn tortillas
shredded cheese

Preparation

In a large bowl, combine soup (undiluted), sour cream, onions and chiles.
Top tortillas with pieces of chicken, a bit of shredded cheese and several tablespoons of soup mixture.
Roll and arrange in greased baking dish.
Pour remaining soup mixture over enchiladas; top with remaining shredded cheese.
Bake at 350\u00b0 for 30 minutes.
Makes 6 servings.