Chicken Enchiladas - cooking recipe

Ingredients

1 1/2 lb. chicken
1 can mushroom soup
1 c. sour cream
1 Tbsp. minced onion
1 can cream of chicken soup
1 oz. small chilies
2 c. shredded Cheddar cheese
10 self-rising flour tortillas

Preparation

Boil chicken until tender; remove from heat and debone.
Mix soups, chilies, sour cream and onion together and heat slightly. Lay out tortillas on counter.
Divide chicken into 10 portions, place on tortillas.
Add 2 tablespoons soup mixture on top of chicken and roll tortillas.
Place in a large casserole dish, pour remainder of soup mix on top.
Sprinkle cheese over the entire surface.
Heat oven to 350\u00b0.
Bake for 30 or 35 minutes.
Let cool for about 5 minutes.
Serve hot.