12 corn tortillas
1 sm. can white chunk chicken
1 sm. onion, chopped
1/2 to 1 lb. grated cheddar cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 stick butter
1 tbsp. picante sauce (more if desired) or 1 sm. can chopped green chilies
Salt, pepper, garlic salt, as desired
1/2 pint sour cream

Dip corn tortillas in hot oil in skillet until soft; then drain. In large skillet saute onion in butter. Add chicken, soups, 1/3 of cheese, picante or chilies, sour cream and seasonings. Stir and heat until hot. A small amount of milk may be added if mixture is too thick. Dip approximately 2 tablespoons of mixture and put in tortilla, roll up and arrange close together in casserole dish or pan. Pour rest of mixture over top of enchiladas and put grated cheese heavily on top. Cook at 350 degrees for 30 to 45 minutes.