Sauce:

1 carton sour cream
2 tbsp. butter
milk

Combine sour cream with butter and enough milk to thin to gravy consistency. Heat, but do not boil. Serve over enchiladas.

Enchiladas:

4 chicken breasts, boiled and diced
1 large onion
1 can cream of mushroom soup
1/2 small can chopped green chillies and onion
salt and garlic pepper

Combine chicken, 1/2 of the cheese, onions, soup, seasonings, and chillies in large bowl. Heat enchilada sauce in medium saucepan. Dip the tortillas in the sauce long enough for them to become soft, just a few seconds. Fill tortilla as you would a crepe and roll. Place in flat baking dish or casserole. Top with remaining cheese.

Bake at 350°F for 20 minutes.