2 cans white chicken
1 can cream of mushroom soup
1 pt. sour cream
1 can green chilies
1 med. chopped onion
Flour tortillas
1 lb. shredded cheddar or Jack cheese

Combine mushroom soup, sour cream and green chilies in a saucepan and heat to boiling. Place pieces of chicken, sour cream mixture, chopped onion and cheese, then roll just as you would any enchilada. These ingredients make 5 large enchiladas. You can double recipe, usually only 1 pint of sour cream is necessary. Pour leftover sauce over enchiladas and bake at 350 degrees for about 30 minutes.