Chicken Sour Cream Enchiladas - cooking recipe

Ingredients

1 chicken
2 cans cream of chicken soup
16 oz. sour cream
4 oz. chopped green chillies
16 oz. Monterey Jack cheese
1 onion
15 flour tortillas

Preparation

Boil chicken with salt, pepper and 1/2 onion.
Debone chicken. Saute with other 1/2 of onion.
Add 1 can cream of chicken soup, 8 ounces of sour cream, green chillies and 8 ounces Monterey Jack cheese.
Put mixture in flour tortillas.
Roll up each.
Put in pan that has been sprayed with Pam.
Mix other can of cream of mushroom soup, rest of cheese and rest of sour cream together. Pour over enchiladas.
Bake for about 30 minutes in a 350\u00b0 oven.