Sour Cream Enchiladas

We have been e-mailed about posting this recipe for a while now. Sorry it has taken us so long! It was just super hard to get a good pictures of this meal. This picture is taken prior to baking the enchiladas.

1 1/2 dozen tortillas

2 cans cream of chicken soup

1 4oz. can diced green chilis

1 pt. sour cream

1 med onion

1/2 lb. grated cheese

3 C. cooked chicken (diced)

Put soup, chilis, sour cream in pan and heat to boiling. Put about 1 tsp. of soup mixture on each shell. Sprinkle each shell with cheese, onion, and chicken. Roll up and put in pan. Pour the rest of the sour cream mixture over them and sprinkle with cheese and onion. Bake at 350 degrees for 20 minutes.

**I always half this recipe. I also never use the onion that it calls for. They may need to cook a little longer than 20 minutes. Check them at 20 minutes and see if all the cheese is melted.

{Whitney}