FILLING:

1 c. shredded Cheddar cheese
1 c. diced cooked chicken (2 breasts)
1/2 c. chopped green onions
1 dozen corn tortillas

SAUCE:

2 cans cream of chicken soup
1/2 c. sour cream
1/2 tsp. salt

Mix cheese, chicken and onions together. Warm tortillas by placing in hot oil for a few seconds or wrapping in foil and heating at 350 degrees for 5 minutes.

Place portion of filling (1-2 tablespoons) across center of tortilla, add a teaspoon of sauce and roll tortilla. Place enchiladas side by side in a shallow buttered dish. Pour remaining sauce over enchiladas. Bake at 350 degrees for 30 minutes. Extra sour cream may be spooned over enchiladas before serving. Garnish with a sprinkling of chopped onions. Serves 4-6.

Serve with white rice and a leafy green salad. Refried beans also go well with this dish.