Chicken Enchiladas - cooking recipe

Ingredients

1 1/2 lb. chicken breasts, cut up
2 cans cream of chicken soup
1 c. sour cream
1 1/2 tsp. minced onion
2 small cans green chilies
1/2 c. oil
1 doz. flour tortillas
1 c. shredded sharp cheese

Preparation

Cook the chicken breasts. Cut into bite size pieces. Heat together soup, sour cream, onion and chilies for about 5 minutes. Heat oil in skillet.
Soften tortillas in oil and drain on paper towels. Top each softened tortilla with chicken pieces and 2 tablespoons soup mixture. Roll up.
Arrange on greased baking dish. Pour remaining soup mixture over rolls.
Top with cheese. Bake 30 minutes at 350\u00b0.
May reheat in microwave oven.