Chicken Enchiladas - cooking recipe

Ingredients

4 large chicken breasts (whole), cooked, boned and diced
3 c. Monterey Jack cheese (if you prefer real spicy, use the cheese with jalapeno peppers)
1 large onion, diced
1 (4 oz.) can green chilies
1 c. sour cream
3 Tbsp. butter
2 (10 1/2 oz.) cans cream of mushroom soup
hot sauce (picante is fine; we use about 1 Tbsp. per enchilada)
10 flour tortillas, oven warmed

Preparation

Combine first 5 ingredients in a large mixing bowl.
Add half a can of cream of mushroom soup.
Melt 1 tablespoon butter in the bottom of a 13 x 9 x 2-inch baking dish.
Fill the tortillas with the chicken/cheese mixture; sprinkle some hot sauce on top and roll up.
Place, seam side down, in the prepared baking dish.