Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

10 or 12 small flour tortillas
1 lb. cooked chicken breasts
1 can cream of mushroom soup
1 big carton sour cream
1 can diced green chilies
1 onion, chopped
1 lb. shredded Monterey Jack cheese

Preparation

Brown onion in small amount of margarine.
Add green chilies, 1/2 can mushroom soup, 1 cup sour cream and shredded chicken and heat together.
Place a spoonfull of chicken mixture into tortillas.
Add shredded cheese.
Roll.
Place seam side down in casserole dish.
Add 1/2 can soup and remaining sour cream mixed together.
Pour over tortillas.
Top with remaining cheese.
Bake at 350\u00b0 until hot and bubbly.