Chicken Enchiladas

• 2 Tablespoons Canola Or Vegetable Oil
• 2 pounds Boneless Skinless Chicken Breast, Cubed Into 1/2" Pieces
• 1/2 Large Yellow Onion, Diced
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 1 can (10 Oz. Can) Green Enchilada Sauce
• 1 cup Sour Cream
• 1/2 cups Half-and-half
• 16 whole Small Corn Tortillas Or 12 King Size Corn Tortillas (I Use White Corn Tortillas)
• 16 ounces, weight Block Monterey Jack Cheese, Shredded
• Salt And Pepper, to taste

1. Heat a 12" skillet on medium-high and pour in 2 tablespoons of oil. When oil is hot add the chicken. Sprinkle the chicken with a little salt and pepper for flavor and cook for about 5 minutes or until almost all of the pink is gone. Stir a couple of times to make sure that all sides of the chicken are no longer pink. Then add the onions and cook until the chicken is cooked through and the onions are translucent. Add the chicken soup, 3/4 can of the enchilada sauce, and the sour cream. Mix well and cook for about 5 minutes. If the sauce is too thick you can add a little half-and-half to thin it down but don't make it runny. Turn off the heat and set aside.
2. On a dry griddle, heat the tortillas over medium heat for about 10 seconds on each side just until they are pliable and won't break when rolled.
3. Preheat oven to 350 F. Set aside 1/2 cup cheese for topping.
4. Using a slotted spoon, shake the excess sauce off the chicken (this will be your topping for the enchiladas) and put a small scoop of chicken into a tortilla followed by a small (2 tablespoons or so) amount of cheese. Roll up the tortilla and place it in a 9 x 13 dish with the seam side down. Repeat until you have one solid layer of enchiladas. Scoop some of remaining sauce over all of the tortillas. Make sure to cover so that no tortilla is peeking out without sauce (it will get VERY crispy in the oven otherwise).
5. Continue rolling the rest of the enchiladas until all the meat is used. When you have scraped every last drop of sauce out of the pan and over the enchiladas, pour the remaining 1/4 can of the enchilada sauce over the top. Use the back of a spoon to gently spread the sauce over the top of everything. Sprinkle with remaining cheese and cover the pan with tin foil.
6. Bake for 25 minutes covered. Remove foil and continue baking for an additional 15 minutes or until golden and bubbly.

canola or, chicken, yellow onion, cream of chicken soup, enchilada sauce, sour cream, corn tortillas, cheese, salt

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-50173494 (may not work)