Sour Cream Enchiladas - cooking recipe

Ingredients

1 doz. flour tortillas (snack size)
2 cans cream of chicken soup
1 (4 or 7 oz.) can diced chilies
1 1/2 c. sour cream
12 oz. grated Jack cheese
1 medium white onion, diced
1 1/2 c. cooked, diced chicken

Preparation

Saute onion in a large saucepan until soft.
Add soup, sour cream and chilies.
Heat until just warm.
Oil a 9 x 13-inch pan. Place 2 tablespoons of soup mixture on tortilla, approximately 1 tablespoon of Jack cheese and 1 tablespoon of chicken and roll up. Repeat until all are rolled up in pan.
Pour remaining soup mixture over and rest of grated cheese on top.
Bake 20 to 30 minutes at 350\u00b0 until hot and bubbly.
Serves 8.