Chicken Enchiladas

(Estimated cook time one hour)


Ingredients:

1/2 C. chopped onions
2 T. butter or margarine
2 (4.5oz.) cans chopped green chilies (1 can for less spicy)
1 can of cream of chicken soup
1 1/2 C. cooked chicken cubed
1 C. shredded cheddar cheese
8 large tortilla shells

Directions:

preheat oven to 350 degrees. Saute onions in the butter (about 2-4 minutes). Stir in the green chilies, sour cream and soup. Remove from heat. Remove 3/4 cup of the mixture and set it aside. Add chicken and 1/2 cup of cheese to remaining mixture. Place 1/8 of this mixture on each tortilla shell; roll-up and place seam side down in a 9x13-inch pan. Add milk and remaining cheese to reserved sauce and spread over enchiladas. Bake at 350 degrees for 30-35 minutes serves 4-5 people.

My husband's favorite meal I make (from the Georgetown family favorites cookbook. Altered to fit our family's favorite ingredients)