1 tbsp. butter
1/3 c. chopped onion
2 c. cooked shredded chicken
1 c. (8 oz.) stewed tomatoes
1/2 c. hot or mild salsa
1 (4 oz.) can diced green chiles, drained
1/4 to 1/2 tsp. chili powder
Salt and pepper
1 (11 oz.) can enchilada sauce
8 flour or corn tortillas
1/3 c. sour cream
3/4 c. shredded Jack or Cheddar cheese
Chopped green onions

Preheat oven to 450 degrees. In large frying pan, melt butter. Add onion and saute until softened. Add chicken, tomatoes, 1/4 cup salsa, chiles, chili powder, salt and pepper to taste. Heat through. Keep warm over low heat. Cover bottom of 8x12x2 inch baking pan with half the enchilada sauce.

One at a time, dampen each tortilla with water and heat on both sides in a hot ungreased frying pan until soft and pliable.

Place 1/4 cup of the chicken mixture on each tortilla and roll; place in baking dish. Top with remaining enchilada sauce, remaining salsa, the sour cream and cheese. Cover and bake until heated through, 15 minutes. Garnish with green onions and serve.