Chicken Sour Cream Enchiladas

I got this recipe back in college when I worked a temp job and exchanged recipes with a girl there. It's so fun to acquire new recipes. This was in "Mormon Land" Utah. And I've noticed that Mormons seem to love recipes that use cream soups. I don't know why. As with all of our Mexican recipes like this, we usually serve this meal with beans, corn, rice, and/or salad. --Stacy

Ingredients:

1 onion, chopped
1 can green chilies
2 cups cook chicken, cubed or shredded
2 cans cream of chicken soup
Cheese
1 pint sour cream
12 tortilla shells

Instructions:

Sauté onion and chilies. Add soup and cream, heat until warm. Mix in chicken and cheese. Spoon into tortilla shells, roll, and cover with remaining sauce. Bake at 350˚F for 25 minutes.

Notes:

Use however much cheese you like in things. We actually layer the tortillas because these are such a mess to make. Do whichever you’d like. Add a little hot sauce to the top when you eat if you want a little “bite.”