Chicken Enchiladas - cooking recipe

Ingredients

4 chicken breasts, cooked and drained
2 cans cream of chicken soup
8 oz. sour cream
1 small can green chilies, chopped
1/4 c. onion, diced
grated Cheddar cheese
flour tortillas

Preparation

Spread a little filling on bottom of greased 9 x 13-inch pan. Spread filling down middle of each flour tortilla; roll each one up.
(Can sprinkle some cheese on top before rolling up.)
Place seam side down.
Spread rest of filling over tops of tortillas. Sprinkle grated cheese over all.
Cover with foil.
Bake at 350\u00b0 for 30 minutes.