Chicken Enchiladas

I LOVE enchiladas. This recipe is easy and is restaurant style quality. So good and filling.

Yields: 10 enchiladas

Ingredients:
2 cups chopped cooked chicken
1 cup sour cream
1 (7 oz.) can mild chopped green chilies
1 cup chopped onion
2 Tablespoon butter
1/2 tespoon salt
4 cups Monterey Jack Cheese
10 flour tortillas
1 (15 oz) can mild enchilada sauce
Green onions to garnish, chopped

Directions:
Combine chicken, sour cream, and green chilies. Set aside.

In another pan, saute onions in butter until golden. Add onion, salt, and 2 cups cheese to chicken mixture. Dip tortillas in enchilada sauce to soften.

Spoon about 1/2 cup chicken mixture into each tortilla. Roll up and place close together in 2 greased 9 by 13 inch pans (5 enchilads per pan).

Cover with remaining cheeese (1 cup per pan). Bake uncovered at 350 degrees for 20 to 30 minutes. Garnish with chopped green chilies.

Note:
I have made this same recipe, but instead of red sauce, I made chicken sour cream sauce. Delicious either way.

Recipe for Chicken Sour Cream Sauce:
2 (10 3/4-ounce) cans cream of chicken soup, undiluted
1 cup sour cream