Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
1/2 c. chopped onions
4 oz. can chopped green chilies
1 c. sour cream
1/2 tsp. salt
1 pkg. flour tortillas (12)
4 to 5 chicken breasts, cooked and shredded
2 c. grated Monterey Jack cheese

Preparation

Combine first 5 ingredients in saucepan, mixing well.
Heat until warm; do not boil.
Spoon a small amount of sauce into a 9 x 12-inch baking dish.
Fill tortillas with chicken, sauce and cheese.
Roll up to enclose filling.
Arrange in prepared dish. Top with remaining sauce and cheese.
Bake at 350\u00b0 for 30 minutes. (I add 2 tablespoons of picante sauce to soup mixture.)