Chicken Enchiladas - cooking recipe

Ingredients

12 flour tortillas
1 chicken, cooked, deboned and diced
2 cans cream of mushroom soup
2 (4 oz.) cans chopped green chiles
1 tsp. onion, minced
1 1/2 c. sour cream
1 1/2 c. grated Cheddar cheese

Preparation

Combine soup, chiles, onion, sour cream and half of the cheese.
Set aside half of this mixture.
Add diced chicken to the other half and mix.
Place tortillas in a 9 x 3-inch pan.
Fill each tortilla with the chicken mixture.
Fold over each tortilla to seal.
Pour other half of soup mixture over tortillas.
Top with remaining cheese and bake at 350\u00b0 for about 30 minutes.