FILLING:

About 4 c. cooked diced chicken
1 (8 oz.) pkg. cream cheese
1 lg. onion, finely chopped

Mix above ingredients. Fill 1 package flour tortillas after tortillas have been quickly browned in oil until they are limp. Roll tortillas and place in shallow baking dish that has been lightly coated with butter (Pam).

SAUCE:

2 c. cream of chicken soup
1 c. sour cream
2 envelopes chicken bouillon or cubes
Several mild green chilies (want only hint of heat)
1/2 to 1 c. chicken bouillon

Blend in blender. Pour sauce over enchiladas. Top with 1/2 pound grated Cheddar cheese. Heat in 400 degree oven 20 minutes until sauce bubbles.