Viola's Chicken Enchiladas

4 Chicken Breasts

1 Medium Onion, Chopped

½ Pint Sour Cream

1 (10 ½ oz.) Can Cream of Chicken Soup

2/3 C. Evaporated Milk

¼ C. Green Chilies, Chopped

1 ½ C. Grated Monterey Jack Cheese, Divided

6 to 8 Flour Tortillas

Cook and debone chicken breasts. 

Sauté onion in butter. 

Mix sour cream, soup, milk, chilies and 1 cup of the cheese until smooth. 

Put some cubed or shredded chicken on each tortilla, add a spoonful of the soup mixture to the tortilla then roll it up.  

Fill all the tortillas and place them in a pan. 

Pour the rest of the chicken and soup mixture over all and cover with remaining cheese. 

Bake for about 30 minutes at 350˚ F.

Nelson, Barbara; Stange Family Recipes, May 1998, Chicken Enchiladas; Nelson, Viola, p. M9.