Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
1/2 c. chopped onion
1 (4 oz.) can chopped green chilies
1 c. sour cream
1/2 tsp. salt
1 pkg. flour tortillas
4 to 5 chicken breasts, cooked and shredded
2 c. grated Monterey Jack cheese

Preparation

Combine soup, onion, chilies, sour cream and salt in saucepan. Heat until warm (do not boil).
Spoon a small amount of sauce into bottom of 9 x 13-inch baking dish.
Fill tortillas with chicken, sauce and cheese.
Roll up to enclose filling and arrange in prepared dish.
Top with remaining cheese and sauce.
Bake at 350\u00b0 for 30 minutes.