Creamy Chicken Enchiladas

This is not the most flattering picture, but these are super creamy and delicious - trust me. It makes a ton of sauce to pour over the top, so if you don't like your enchiladas drowning in sauce, you could probably take out one of the cans of soup and reduce the sour cream a bit.

Creamy Chicken Enchiladas

4 cooked chicken breasts, shred into pieces

   OR

2 large cans canned chicken

1 medium onion, diced

1/2 - 1 pound cheese, grated

3 tbs. butter, melted

10 8-inch flour tortillas

1 can cream of chicken soup

1 can cream of mushroom soup

1 small can diced chilies

16-oz. container sour cream

Preheat oven to 350 degrees.

Blend together soups, chilies, onion, and sour cream. Brush one side of tortillas with melted butter, then place chicken and cheese on top. Roll up snugly leaving ends open. Place side-by-side in a 9 x 13" pan. Pour soup mix over tortillas and top with any remaining cheese.

Cover and bake for 30 minutes or until heated through.