Sour Cream Chicken Enchiladas

By Laura Latham

• 1 c onion, chopped
• 1 Tbs oil
• 12 flour tortillas
• 3 c cooked chicken, shredded
• 1 can (family size) cream of chicken soup
• 16 oz sour cream
• 2 cans (4 oz) chopped green chilies
• 8 oz shredded sharp cheddar cheese
• 8 oz shredded pepper jack cheese

Saute onion in oil. Add chicken, chilies, and 2/3 of cheeses.  Put chicken mixture in tortillas.  Roll up and place seam side down in a greased 9x13 pan.  Mix sour cream and soup.  Spread a layer of the mixture on the bottom of the pan before laying the tortillas down to prevent tortillas from getting too crunchy.  Pour rest of mixture over top of tortillas.  Sprinkle remaining cheeses over top.  Bake for 20-3o minutes at 350 degrees.