Creamy Chicken Enchiladas

There are tons of enchilada recipes out there.  This one has been in my family and it is one my husbands favorite dishes that I make.  It also makes a ton, which is great because he loves them as left overs as well.

Creamy Chicken Enchiladas

3-4 chicken breasts ~ boiled and shredded

2 cans cream of chicken soup

1 pint sour cream

1 small onion ~ chopped

1 small can diced green chilis ~ mild

1 1/2 cup shredded cheddar cheese

2 packages flour tortillas {burrito size}

Boil chicken till cooked through, let cool and then shredded. Mix cream of chicken soup, sour cream, onion, green chilis and 1/2 cup cheese together. reserve 1/2 cup of cream mixture and set aside.  Add in shredded chicken into remaining cream mixture.  Spoon mixture into flour tortillas.  Fold ends of tortilla in and then roll.  Place into a lightly greased 9x13 baking dish.  Spoon reserved mixture over tops of rolled enchiladas.  Sprinkle rest of cheese over top. 

Bake at 350 degrees for 35 minutes.

Yields: 15-20 Enchiladas