Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
1 chicken, deboned
1 pt. sour cream
1 small can diced green chilies
1/2 tsp. salt
2 c. grated Cheddar cheese
1/2 c. chopped green onion or chives
1 1/2 doz. corn tortillas

Preparation

Mix together chicken soup, chicken, 3/4 pint sour cream, green chilies, salt and onion.
Soften tortillas in hot cooking oil for just a few seconds; drain on paper towel.
Put a portion of the filling in the middle of each tortilla with a small amount of the grated cheese on each.
Roll.
Place in a long baking dish that has been lined with small amount of filling.
After all enchiladas are assembled, add remaining sauce on top, then add rest of sour cream and any grated cheese remaining.
Bake at 350\u00b0 for 20 to 30 minutes.