Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 1/2 lb. chicken breasts
2 cans (10 oz. each) cream of chicken soup
1 c. sour cream
1 1/2 tsp. minced fresh onions
1 or 2 cans mild green chilies, drained
1/2 c. cooking oil
1 dozen flour tortillas
1 c. Cheddar cheese, shredded

Preparation

Boil chicken breast until tender; remove skin and bones.
Cut into bite sized pieces.
They should yield about 4 1/2 cups meat.