Chicken Enchiladas - cooking recipe

Ingredients

1 1/2 lb. chicken breasts
2 (10 1/2 oz.) cans cream of chicken soup
1 c. sour cream
1 1/2 tsp. minced onion
2 (4 oz.) cans mild green chilies
1 doz. tortillas
1 c. sharp Cheddar cheese, shredded

Preparation

Simmer chicken breasts in seasoned water until tender.
Remove skin and bones.
Cut into small pieces.
Heat together soup, sour cream, onion and chilies for 5 minutes.
Top each tortilla with chicken and 2 tablespoons soup mixture.
Roll up.
Continue this procedure for all tortillas.
Arrange in greased baking dish.
Pour remaining soup mixture over enchiladas.
Top with shredded cheese. Bake at 350\u00b0 for 30 minutes.