1 1/2 lb. chicken breast
2 cans condensed cream of chicken soup
1 c. sour cream
1 1/2 tsp. minced onion
2 cans (4 oz. each) mild green chillies
1 doz. tortillas
1 c. shredded Sharp Cheddar Cheese

Simmer chicken breast in seasoned water until tender. Remove skin and bones and cut into bite sized pieces. Heat together soup, sour cream, onion, and chillies for about 5 minutes. Top each tortilla with chicken and 2 tablespoons soup mixture; roll up. Continue this procedure for all tortillas. Arrange in greased baking dish. Pour remaining soup mixture over enchiladas. Top with cheese. Bake at 350 degrees for 30 minutes. Serve hot. Makes 6 servings.