Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

10 to 12 flour tortillas
1 can cream of chicken soup
1 1/2 c. diced turkey or chicken
6 oz. shredded Cheddar cheese
1 onion, chopped
1 (8 oz.) carton sour cream
3 Tbsp. Pace picante sauce

Preparation

Mix soup and sour cream.
Set aside 1/3 of it.
To the 2/3 add all the other ingredients.
Fill tortillas; roll seam-side down and place in greased 9 x 13-inch pan.
Dilute 1/3 mixture to soup with milk and pour over the enchiladas.
Sprinkle with cheese.
Bake at 325\u00b0 for 30 minutes.
Freezes well before baking.