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. (12) flour tortillas
4 or 5 chicken breasts, cooked and shredded
2 c. grated Monterey Jack-Colby cheese

Preparation

Combine first 5 ingredients in a saucepan, mixing well.
Heat until warm; do not boil.
Spoon a small amount of sauce into bottom of a 9 x 12-inch baking dish.
Fill tortillas with chicken sauce and cheese.
Roll up to enclose filling.
Arrange in a prepared dish.
Top with remaining sauce and cheese.