Chicken Enchiladas

• 1 1/2 lb. chicken breast
• 2 cans cream of chicken soup
• 1 c. sour cream
• 2 (4 oz.) cans mild green chilies
• 1 c. sharp Cheddar cheese, shredded
• 1/2 c. oil
• 1 doz. tortillas
• 1 1/2 tsp. onion, minced

1. Simmer chicken breast in seasoned water until tender.
2. Remove skin and bones and cut into bite-size piece.
3. Heat together soup, sour cream, onions and chilies for about 5 minutes.
4. Heat oil in skillet.
5. Soften tortillas in oil and drain on paper towels.
6. Top each softened tortilla with chicken pieces and 2 tablespoons soup mixture.
7. Roll up.
8. Continue this procedure for all tortillas. Arrange in greased baking dish.
9. Pour remaining soup mixture over enchiladas.
10. Top with shredded cheese.
11. Bake at 350u0b0 for 30 minutes.
12. Serve hot.
13. Serves 6.

chicken breast, cream of chicken soup, sour cream, green chilies, cheddar cheese, oil, tortillas, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=902110 (may not work)