Chicken Sour Cream Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
1 c. sour cream
1 small can diced green chilies
1 chopped onion
4 to 5 boneless chicken breasts
8 oz. Cheddar cheese, grated
1 doz. small corn tortillas
cooking oil

Preparation

Cook chicken; cool and cut into bite size pieces.
Combine ingredients (except cheese) in saucepan and heat just enough to blend together.
Soften tortillas in hot oil; place on paper towels to remove grease.
Fill and roll tortillas with mixture and a little cheese.
Place rolled tortilla in a 9 x 13-inch casserole dish.
Top with remaining sauce and cheese.
Bake, uncovered, for 40 minutes at 300\u00b0.
Serves 4.