Sour Cream Enchiladas

Samantha Jones

Ingredients:
2 Cans Cream of Chicken Soup
2 Cups of Sour Cream
1 (4oz) Can of Green Chiles
2 Cups Cooked Chicken
1 Small Onion
¾ lb Shredded Cheese

Combine and heat cream of chicken soup, sour cream, and green chilies. Divide sauce and combine ½ of sauce with chicken and diced onion. Heat briefly 2 dozen 6 inch flour tortillas on level 2 in microwave. Place 2 ½ tablespoons of source cream-chicken mixture down the center of each tortilla and sprinkle with 1 tablespoon grated cheese. Roll each tortilla and place in sprayed 9x13x2 inch baking dish. Pour remaining sauce and grated cheese over enchiladas. Bake in 350 degree oven for 45 min or until heated through.