Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 small cans chicken (may substitute 2 c. stewed chicken)
1/2 can chopped green chilies
8 oz. sour cream
1 can cream of chicken soup
1/2 lb. shredded Monterey Jack cheese
1/2 lb. shredded Cheddar cheese
1 c. chopped onions
1 pkg. small flour tortillas

Preparation

Mix ingredients except tortillas, reserving half of cheese and onions.
Fill and roll tortillas.
Place fold side down in a greased 9 x 13-inch pan.
Sprinkle with remaining cheese and onions.
Bake 30 minutes in 350\u00b0 oven (covered).