Try a New Recipe Tuesday~Creamy Chicken Enchiladas

This is a mild, creamy recipe.  Our family does not like spicy food,  so I usually omit the chilies.

Chicken Enchiladas

approx. 1 lb boneless,, skinless chicken breasts-cooked and chopped/shredded
1/2 to 1 onion, chopped
1 can minced green chilies
2 cans cream of chicken soup
milk
1 cup sour cream
flour tortillas
2-3 cups shredded cheddar cheese

Saute onion until tender.   Mix 1 can soup, onion, chilies, sour cream, and 1 cup cheese.  If the mixture seems too thick, add a little milk. 

Put some of the mixture in each tortilla, roll/fold as you wish.  Place in greased/sprayed casserole dish. 

Mix one can soup with one can milk. Pour mixture over tortillas.  Sprinkle with more cheese over the top. 

Bake at 350 until hot-usually about 30 to 40 minutes.