1/2 stick butter
1 small onion chopped
1/2 c. water
1 pkg. taco seasoning
2-3 c. cubed chicken or turkey
10-12 tortillas (10-12 in. across)
1 can cream of chicken soup + 1 can milk
1/2 lb. cheddar cheese

Cook onion in butter until tender. Add water, taco seasoning, and poultry. Mix and cook on med. heat until liquid is cooked out. Fill wraps with meat mixture, and roll into enchiladas. Place in greased baking dish. Mix milk and cream soup. Pour over top of enchiladas. Top with cheese, can be made ahead and frozen before baking.

Bake 350°F until cheese is melted and hot throughout.