2cups cooked and diced chicken (3-4 breasts)
1/2 c diced onion (optional-I don't use it)
2 cans cream of chicken soup
8 oz sour cream
2-3 cups cheddar cheese
1 small can green chilies
10 flour tortillas
Mix together diced chicken, onion, and cheese in a bowl. Mix together chicken soup, chiles, and sour cream in another bowl (sauce). Place a small amount of sauce in a tortilla and add chicken mix on top. Put in a greased pan with a little sauce on bottom. Cover enchiladas with leftover sauce and top with grated cheese. Bake at 350 for 20 minutes with foil and 10 minutes without foil.