1 can cream of chicken soup
1 sm. onion, chopped
1 lg. (16 oz.) carton sour cream
1 sm. boiled chicken, deboned
Grated cheese
Flour tortillas
1 can Rotel tomatoes

Mix onion, soup, sour cream, chicken and Rotel tomatoes. Fill tortillas with sour cream mixture, top with cheese and roll up. Pour remaining sour cream mixture over enchiladas. Bake at 350 degrees until bubbly. Top with remaining cheese and bake for 5 minutes. NOTE: This cook's secret - for more moist enchiladas add a little milk to the sour cream mixture. Enjoy. This is a favorite of the Allen household.