Jan 10, 2010

Chicken Enchiladas

2 cups cubed chicken
3 cups grated cheddar cheese
2 tablespoons butter
1/2 cup chopped onion
1 can tomato soup
1 can cream of mushroom soup
1 can (4 oz) diced green chilies
1 can (10 oz) mild enchilada sauce
6 8-inch flour tortillas

Sauté the onions in the butter. Take off heat. Add chicken, 1 cup cheese, and chilies; set aside. Combine soups and sauce; heat to boiling. Remove from heat. Pour about 1 cup sauce in bottom of 9" x 13" pan. Divide chicken mixture among 6 tortillas. Put a couple of tablespoons on top of each tortilla and roll up and put in pan. Top with remaining sauce and cheese. Bake at 375 degrees for 30 minutes. Garnish each enchilada with a little sour cream, lettuce, tomato, and salsa, if desired. Serves six.