Sour Cream Chicken Enchiladas
1 pint sour cream
2 cans cream of chicken soup (or 1 large can)
1 small can diced green chilies
2 bunches green onions
1 lb. jack or cheddar cheese, grated
18-20 corn tortillas
3-4 chicken breasts, boiled & cut up
Combine first 3 ingredients for filling. Divide in half and add chicken to 1 half and save the other half for the topping. Slice onions, including tops. Dip tortillas in hot oil and drain. Place spoonful of filling on tortilla top with cheese and onion roll and add to 13 by 9 pan. After pan is full put topping on and top with cheese and onions. Preheat oven 350° Bake until heated through (bubbles in middle).
