Chicken Enchiladas #2

Contributed by Paula Didericksen

Ingredients:

4 chicken breasts, boiled and cubed or shredded
1 medium onion, chopped
1 can cream of chicken soup
1 ½ cans canned milk (Sometimes I used only one can or even regular milk (1 cup) if I don’t have canned.)
¼ c. butter or margarine (I used less or even olive oil)
1-8 oz. sour cream (about ½-1 cup)
1 can green chilies
½ t. chili powder (I use a little more)
Approximately 12 oz. cheddar cheese, shredded

Directions:

-Sauté onion in butter (or oil), add soup and milk.
-Cook just to simmer, then remove from heat.
-Add sour cream.
-Combine less than ½ of cheese, chicken, green chilies, chili powder and 1 cup of sauce in bowl.
-Fill each tortilla with chicken mixture.
-Pour rest of sauce over the top and sprinkle with rest of cheese.
-Bake 325 degrees for 25 min.

Notes:

Can be made ahead of time and baked later.